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Mahi Mahi Ceviche w/ Watermelon and Yellow Tomato

Daytime

Ingredients:

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

Directions:

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: www.chefadriannes.com

Facebook.com/chefadriannecalvo

Instagram.com/chefadrianne

Twitter.com/ChefAdrianne

Youtube.com/user/foodaslifetv

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 This material may not be published, broadcast, rewritten, or redistributed.

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