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 Google Plus Pinterest Add to Favorites By Recipe ContributorWith 0 comments May 15, 2019May 14, 2019 You may also like View Recipe Tomato and Pickled Blueberry Salsa by Recipe Contributor August 14, 2019August 14, 2019 View Recipe Sticky Lamb Ribs, Braised Collards, Spicy Red Pepper Relish by Joanna DeChellis July 31, 2019 View Recipe Caramelized Cape Cod Sea Scallops by Recipe Contributor July 18, 2019July 19, 2019 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.