Ceviche Yield: 25 mini-martini glasses, or 6 to 8 full-size martini glasses Print Ceviche By Recipe Contributor May 15, 2019 Recipe courtesy of Tom Budd, Executive Chef, North Hills Club, Raleigh, N.C. Ingredients mahi mahi - 1 lb. lime juice - 1 1/2 cups onion - 1 medium, chopped ripe tomatoes - 2 medium, chopped jalapenos - 2, chopped cilantro - 1/3 cup olive oil - 1 Tbsp. salt - to taste orange juice - 3 Tbsps. avocado - 1 ripe, diced Instructions “Cook” the mahi mahi in the lime juice for 2 to 3 hours. Drain off the juice in a colander. In a large mixing bowl, combine the mahi mahi with the remaining ingredients. Chill. Stir in the avocado just before service. Allergens Allergens Fish, Seafood Facebook Twitter Pinterest Add to Favorites By Recipe ContributorWith 0 comments May 15, 2019May 14, 2019 You may also like View Recipe Seared Halibut with Potato-Leek-Corn Ragout, Pickled Cherry Tomatoes and Pea Tendril-Radish-Fennel Salad by Recipe Contributor November 18, 2020 View Recipe Branzino with Summer Vegetable “Succotash”, Romesco Sauce, Chilled Kohlrabi Puree by Recipe Contributor August 19, 2020 View Recipe Fire Roasted Florida Mangrove Snapper with Broccoli Pistou and Pickled Fresno Chiles by Recipe Contributor July 29, 2020 Post navigation ← Herb-Roasted Chicken with Goat Cheese-Laced Grits and Mushroom RagoutUniversal Pork Brine → Leave a Reply Cancel replyYou must be logged in to post a comment.