Watch WFLA News Channel 8

Mahi Mahi Ceviche w/ Watermelon and Yellow Tomato



1 8oz Mahi Mahi Fillet, skinless, deboned, diced into small cubes

1 tablespoon lime juice

1 teaspoon jalapeño, deveined, seeded, minced

1 tablespoon red onion, minced

1 tablespoon cilantro, minced

¼ cup yellow tomato, minced

¼ cup watermelon, small dice

¼ teaspoon kosher salt

1 jalapeño thinly sliced

1 radish thinly sliced

¼ watermelon, thinly sliced

1 teaspoon chives, minced


In a bowl, add cut mahi mahi, lime juice, jalapeño, onion, and cilantro

Stir to combine, add yellow tomato, watermelon, and salt. Cover with plastic

Wrap and refrigerate for a few hours.

To plate, place thin slices of watermelon overlaying each other over the entire length of the plate.

Add the ceviche in a line on top of the watermelon. Garnish with jalapeño, radish, and chives.

Visit with Chef Adrianne at her social media sites:

Copyright 2020 Nexstar Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Trending Stories

get the app

News App

Weather App

Don't Miss

More Don't Miss