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Mahimahi and Radicchio "Ceviche" Recipe
Apr 13, 2011 @ 8:26 AM
Posted by
Daily Value: 16%
Servings: 8
Dairy-Free
Posted by
Nutrition
Cal/Serving: 310Daily Value: 16%
Servings: 8
Dairy-Free
| Fat | 15g | 23% |
| Saturated | 2g | 11% |
| Carbs | 19g | 6% |
| Fiber | 4g | 17% |
| Sugars | 5g | 0% |
| Protein | 28g | 56% |
| Cholesterol | 103mg | 34% |
| Sodium | 608mg | 25% |
| Calcium | 78mg | 8% |
| Magnesium | 63mg | 16% |
| Potassium | 857mg | 24% |
| Iron | 3mg | 14% |
| Zinc | 1mg | 7% |
| Vitamin A | 327IU | 7% |
| Vitamin C | 41mg | 69% |
| Thiamin (B1) | 0mg | 6% |
| Riboflavin (B2) | 0mg | 8% |
| Niacin (B3) | 9mg | 46% |
| Vitamin B6 | 1mg | 33% |
| Folic Acid (B9) | 35µg | 9% |
| Vitamin B12 | 1µg | 14% |
| Vitamin E | 3mg | 13% |
| Vitamin K | 48µg | 60% |
| Fatty acids, total monounsaturated | 10g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
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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.
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
