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 Scallops Over Watermelon Gazpacho with Watermelon Feta Salad and Balsamic Reduction by Recipe Contributor June 23, 2020 View Recipe Warm Smoked Trout Kohlrabi with Arugula and White Balsamic-Honey Vinaigrette by recipeschef June 23, 2020 View Recipe Alaskan Halibut with Curry Green Lentils, Charred Broccolini and Romesco Sauce by Recipe Contributor June 17, 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.