Mahi Mahi Cevichi by Jay Huxley of Hux Grill Penrith

Story by Dominic Wiseman

500gm mahi-mahi fillets, diced into .5cm cubes

1 1/2 cups fresh lime juice

½ Cup Coconut milk

1 tablespoon of Fingerlime

1/2 red onion, thinly sliced

4 jalapeño finely diced

1/4 cup toasted unsweetened shredded coconut

3 tablespoons chopped fresh coriander

Plain corn chips

 

Combine fish, lime juice, and coconut milk in large glass bowl. Sprinkle with salt. Chill until fish turns opaque, stirring occasionally, about 50 minutes.

Strain almost all lime juice from fish; return fish to bowl. Stir in onion, Fingerlime jalapeños, coconut, and Coriander. Season with salt.

Chill at least 20 minutes and up to 2 hours.

Serve in Martini glasses with corn chips to scoop and eat.

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