This mahi mahi ceviche requires a little bit of knife work, but when you consider the seasonal advantage of not using the stove, and just how tasty this really is, I think it’s all worthwhile. You can also use shrimp, scallops, swordfish, and snapper.

Ingredients

• ¾ pound mahi mahi fillets, diced, or more to taste
• ⅓ cup lime juice
• ⅓ cup lemon juice
• 1 tablespoon minced jalapeno pepper
• ½ teaspoon salt, or to taste
• 1 pinch dried oregano
• 1 pinch cayenne pepper
• ½ cup diced avocados
• ½ cup peeled and seeded diced cucumber
• ½ cup diced orange segments
• ½ cup chopped fresh chives
• 2 tablespoons radishes, sliced
• 1 tablespoon chopped cilantro
• 1 tablespoon olive oil

Directions

1. Stir mahi mahi, lime juice, lemon juice, jalapeno pepper, salt, oregano, and cayenne pepper together in a bowl. Press down fish to completely immerse in liquid. Cover the bowl with plastic wrap and press plastic wrap down so that it is touching the fish. Refrigerate for at least 1 hour, or up to 6 hours.
2. Stir avocado, cucumber, orange, chives, radish, cilantro, and olive oil into mahi mahi mixture until completely coated. Season with salt.

SOURCE : ALLRECIPES