Mahi Mahi Ceviche from Tasting Colorado Cookbook
June 24, 2013 • Colorado Cookbook
It’s hard to believe that my cookbook Tasting Colorado has been out for nearly 6 months already! I’ve loved every minute of the project, from the first signing of the contract, to the work gathering recipes, to the recipe testing and photography, to the production and marketing. I’ve especially enjoyed all of the great interactions with all of you – whether you took the time to drop a note, comment on one of my social media sites, or attend a book signing, it meant so much to me – thank you! This week I signed my second cookbook contract with Farcountry Press (insert sound of corks popping!), and I know that I would not have this success without all of your support. You’ll hear details of that project in the coming year, but for now, let me share a great summer recipe from Tasting Colorado.First a note about this picture – when you’re shooting for a cookbook it’s really helpful if you think ahead of time about cover photos with enough open space for the title and text. I shot at least 12-15 shots including this one as possible cover shots. In the end, the great picture of the Cowboy Corn Cakes ended up on the cover. The recipe for Mahi Mahi Ceviche is from Tamayo in Denver and comes together quickly – plus it’s so light for summer alfresco dining. You can eat it as an entree or serve it with some tortilla chips as an appetizer. Also, try swapping out the mahi mahi for some shrimp (I like to partially cook shrimp for about a minute before using in ceviche). Welcome to summer – enjoy!
- 8 ounces mahi-mahi fillet, diced
- 1½ tablespoons salt
- 1 cup freshly squeezed lime juice
- 6 tablespoons orange juice
- 6 tablespoons honey
- ½ cup ketchup
- ½ cup diced white onions
- ½ cup diced tomatoes
- ½ ounce chopped fresh cilantro (about ⅓ cup)
- Buffalo-style classic hot sauce
- Combine the mahi-mahi and salt in a small bowl; add the lime juice, cover, and refrigerate for 1 hour.
- Combine the orange juice, honey, and ketchup in a small bowl and stir until well mixed. Add the orange juice, onions, tomatoes, and cilantro to the fish and stir together. Season with hot sauce to taste.To serve, spoon ceviche with a slotted spoon into individual bowls or cups.