Mahimahi and Radicchio "Ceviche" Recipe

Mahimahi and Radicchio "Ceviche" Recipe
Staff Writer
Mahi and Radicchio Ceviche

Yasmin Fahr

Mahi and Radicchio Ceviche

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, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • 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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