Inspired by a dish I ate in Costa Rica, there's nothing more refreshing than a chilled ceviche and some tortilla chips after a long day on the boat.
After a harrowing journey from deep in the rainforest to the Pacific coast, featuring some less than glamorous moments hanging my head out of the van as payback for the previous nights bar adventure, I was ready for the beach. We had spent the first few days in Costa Rica hiking, exploring, climbing, and sweating in the rainforest surrounding the Volcano de Rincon. I loved it, but I was ready to crack open a cold one, float in a pool, and snorkel along the rocky outcroppings near the resort. Most importantly, I was pumped because we had a fishing charter arranged.
I had never caught a dolphin (Mahi Mahi) before, so I was thrilled when I got hooked up on a good one. She was a beauty, still the largest dolphin I’ve caught to this day. The only issue was that we were unsure of what to do with all of the filets we had in a cooler as we hopped off the boat and walked up the beach back to the resort. It had to have been enough for twelve people and there were only four of us. We signed a few waivers, handed the cooler over to the chef, and were told they would put together an epic lunch for us. So in typical Wilson fashion, fearing that there would be too much food, we made friends at the pool bar with a newly wed couple who joined us for what was an epic feast featuring our fresh catch. Grilled, blackened, fried, and the best fucking ceviche I’ve ever had.
My typical day at the coast goes a little something like this - Wake up. Go outside. Get hot. Crave seafood. Eat Ceviche.
I really should have gotten the recipe from the chef, he probably would have given it to me. But I didn't, so I had to go about this the old fashioned way. Experimentation and a lot of eating. This is pretty damn close.
Perfect Ceviche for a Hot Day Outside
Total Time: 45 Minutes
Active Time: 20 Minutes
1 Lb Fresh Mahi Mahi Filet
.5 Tbs Serrano Pepper, Minced
.5 Tbs Sweet Cherry Pepper, Minced
.5 Tbs Mango, Fine Dice
2 Tbs Red Onion, Fine Dice
.25 C Cilantro, Rough Chop
.25 C Fresh Squeezed Lime Juice
1 Tbs Fresh Squeezed Orange Juice
Note: There is no heat used to cook the fish in this recipe. Instead, we will be using the acidity from the lime and orange juice to gently cook the mahi mahi. It is very important to ensure that all of your cooking utensils are cleaned and sanitized to prevent any unwanted bacteria from making its way into the dish. Disposable food prep gloves are also recommended.
Wash and prepare all vegetable ingredients as listed above.
While wearing gloves, gently slice, and then dice, the Mahi Mahi filet into .25 inch pieces
In a stainless steel or glass bowl, add the diced mahi mahi to the bottom. Add the orange juice, lime juice, and a pinch of salt, it should just barely cover the fish.
Gently fold the fish to ensure that it is coated in the juices.
Place in the refrigerator for at least 20 minutes.
Immediately prior to serving, add the remaining prepped ingredients. Serrano pepper, sweet cherry pepper, mango, red onion, cilantro, and 1-2 grinds of fresh cracked black pepper.
Gently fold to incorporate, ensuring not to abuse the delicate pieces of mahi mahi.
Serve with corn chips