Mahimahi and Radicchio "Ceviche" Recipe

Mahi and Radicchio Ceviche
Yasmin Fahr


  • 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.


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.


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:



  • Fat 120g 185%
  • Carbs 151g 50%
  • Saturated 18g 89%
  • Fiber 33g 133%
  • Sugars 40g
  • Monounsaturated 81g
  • Polyunsaturated 15g
  • Protein 225g 449%
  • Cholesterol 828mg 276%
  • Sodium 2,533mg 106%
  • Calcium 615mg 62%
  • Magnesium 500mg 125%
  • Potassium 6,831mg 195%
  • Iron 21mg 114%
  • Zinc 8mg 54%
  • Phosphorus 2,137mg 305%
  • Vitamin A 674µg 75%
  • Vitamin C 333mg 556%
  • Thiamin (B1) 1mg 50%
  • Riboflavin (B2) 1mg 67%
  • Niacin (B3) 74mg 371%
  • Vitamin B6 5mg 270%
  • Folic Acid (B9) 280µg 70%
  • Vitamin B12 7µg 113%
  • Vitamin E 21mg 105%
  • Vitamin K 436µg 545%
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