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.
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