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 2019 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Latest Videos

More Video

Trending Stories

Don't Miss

More Don't Miss