Mahi Mahi Ceviche
What’s green and gold and spotted blue? No, this is not a riddle! If you are an offshore fisherman, the answer is on the tip of your tongue. Dorado, Mahi Mahi or as us old timers call it the “Dolphin.” This flashy acrobat is a coveted catch for many offshore anglers. It is coveted for its aerial antics, speedy runs and great beauty at boat side. After the dolphin has been caught and placed on ice to chill, its vibrant colors quickly fade. The dolphin, however, as a culinary treat, continues to shine! The next time you experience a hot dolphin bite, bring a few home and prepare them Texas Gourmet style!
Almost every Pacific and Gulf coast state has its own version of this raw fish cocktail which naturally cooks itself in limejuice. I learned this recipe from an old native of Acapulco while dining beachside listening to the waves roll in. This recipe combines elements from this Acapulco style version while adding a touch of Texas flair.
2 lbs Mahi Mahi filets (you may substitute redfish or another firm flesh fish)
½ lb bay scallops
1 lb shrimp- 21-25 count, peeled but raw
2 cups lime juice- fresh squeezed
4 T extra virgin olive oil
2 cloves garlic peeled and minced
6 roma tomatoes, cored and diced
1 cup purple onion chopped
½ cup fresh cilantro rinsed well and chopped
3 T serrano peppers, seeded, and chopped
2 avocados-ripe, peeled and diced
2/3 cup green olives with pimentos sliced thin
1/3 cup capers
1 T oregano-dried
1-cup tomato sauce
1 tsp black pepper-fresh cracked
1 tsp white pepper
2 tsp Texas Gourmet’s Sidewinder Searing Spice
Place the fish, scallops, and shrimp in a large glass bowl, and cover with lime juice reserving 1/3 cup for later use. Cover with plastic wrap and place in the refrigerator and allow marinating for 8-10 hours or overnight. Take the plastic off once while marinating and stir the seafood to allow the lime juice to get to every piece, then recover for the remainder of the time. I like the fish to be firm and opaque, marinating it over night will achieve this purpose.
After marinating, pour seafood into a colander discarding the used lime juice. Meanwhile, rinse the glass bowl then add the reserved 1/3-cup lime juice and tomato sauce. Add onion, cilantro, chopped Serrano peppers, olives, capers, oregano, olive oil, minced garlic, chopped tomatoes, white and black pepper and Sidewinder Searing Spice. Stir gently to combine. Add seafood to the tomato mixture. Salt to taste. Chill for 2 hours.
Before serving, garnish with diced avocados and cilantro. Serve with lime wedges, saltine crackers or tortilla chips. ENJOY!
BACON-WRAPPED STUFFED SHRIMP
BARBECUED SHRIMP NEW ORLEANS STYLE
MAHI MAHI CEVICHE
MEXICAN STYLE MARINARA
REDFISH ON THE HALF SHELL
SPICY HABANERO STIR-FRIED SHRIMP
TX BLUE CRAB CAKES
BLACKENED REDFISH TACOS
GRILLED SHRIMP WITH SPICED PEACH & AMBER ALE GLAZE
SHRIMP AND SWISS CHARD PASTA
LOUISIANA STYLE CRAWFISH
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