Mahimahi and Radicchio "Ceviche" Recipe

Mahi and Radicchio Ceviche
Yasmin Fahr

Ingredients

  • 2 ½ pounds mahimahi fillets
  • 10 limes    
  • 1 scotch bonnet
  • Salt and pepper, to taste
  • 1 head radicchio, julienned
  • 1 fennel, julienned
  • ½ large red onion, julienned
  • 3 clementines or tangerines, segmented
  • ½ cup extra-virgin olive oil
  • Micro cilantro, for garnish
  • 3 corn tortillas, julienned and fried

Chef Tiffany Derry prepared what she calls more of an “Asian-style sashimi” than a typical mahi-mahi ceviche at the kick-off dinner for the 2011 St. Croix Food & Wine Experience. Bright and refreshing with a hint of heat, this dish was served with a dry rosé and makes for a perfect first course.

Directions

Slice the fish on a bias sashimi style. Squeeze the limes over the fish and add salt and pepper. Add the radicchio, fennel, red onions, and clementine segments in a mixing bowl, and then season with salt and pepper, and olive oil and set aside.

To serve, lay 4 slices of fish on a plate and a place small amount of salad atop of fish. Garnish with the micro cilantro and olive oil and then top with the fried tortilla chips.

Nutrition

Calories per serving:

310 calories

Dietary restrictions:

Low Carb Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

15%

Servings:

8
  • Fat 15g 23%
  • Carbs 19g 6%
  • Saturated 2g 11%
  • Fiber 4g 17%
  • Sugars 5g
  • Monounsaturated 10g
  • Polyunsaturated 2g
  • Protein 28g 56%
  • Cholesterol 103mg 34%
  • Sodium 317mg 13%
  • Calcium 77mg 8%
  • Magnesium 62mg 16%
  • Potassium 854mg 24%
  • Iron 3mg 14%
  • Zinc 1mg 7%
  • Phosphorus 267mg 38%
  • Vitamin A 84µg 9%
  • Vitamin C 42mg 69%
  • Thiamin (B1) 0mg 6%
  • Riboflavin (B2) 0mg 8%
  • Niacin (B3) 9mg 46%
  • Vitamin B6 1mg 34%
  • Folic Acid (B9) 35µg 9%
  • Vitamin B12 1µg 14%
  • Vitamin E 3mg 13%
  • Vitamin K 55µg 68%
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