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.

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.

Radicchio Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Radicchio Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.