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Delicious Ceviche Recipe from Blue Bonnet

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A quintessential summer dish on the Blue Bonnet menu, ceviche is refreshing and packed with nutrition and a great gluten-free dish. Just note to marinate the fish overnight. The rest of the preparation takes only minutes.

Serves 6
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  1. ½ pound of Mahi Mahi
  2. 1 medium cucumber, peeled, deseeded and diced
  3. ½ cup chopped red onion
  4. ½ cup diced tomato
  5. 1 jalapeno (deseeded) diced
  6. 1 avocado diced
  7. ½ cup red bell pepper diced
  8. Handful of cilantro chopped
  9. Salt and pepper to taste
  1. Marinate the Mahi Mahi in limejuice overnight. The lime juice actually changes the chemical composition of the fish and “cooks” it for eating
  2. Drain fish of lime juice before you are ready to use and cut into cubes
  3. Mix all ingredients together
  4. Salt and pepper to taste.
  5. Serve on tostadas, by itself, with salad, rice or beans
Mile High Mamas
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