Mahimahi and Radicchio "Ceviche" Recipe


Nutrition

Cal/Serving: 309
Daily Value: 15%
Servings: 8

Low-Carb
Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Shellfish-Free
Fat15g23%
Saturated2g11%
Carbs19g6%
Fiber4g16%
Sugars4g0%
Protein28g56%
Cholesterol103mg34%
Sodium313mg13%
Calcium76mg8%
Magnesium62mg16%
Potassium850mg24%
Iron3mg14%
Zinc1mg7%
Vitamin A325IU7%
Vitamin C41mg69%
Thiamin (B1)0mg6%
Riboflavin (B2)0mg8%
Niacin (B3)9mg46%
Vitamin B61mg33%
Folic Acid (B9)35µg9%
Vitamin B121µg14%
Vitamin E3mg13%
Vitamin K48µg60%
Fatty acids, total monounsaturated10g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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More Recipes By Tiffany Derry


Mahi and Radicchio Ceviche
Yasmin Fahr

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.

4
Ratings2

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

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.

Recipe Details

Servings: 8

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