Appetizer: Mexico – Baja California – Ceviche estilo Baja de mahi-mahi (Baja-style mahi-mahi ceviche served with tostadas and avocado)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 8 min

Cook 0 min

Additional 25 min

Total 33 min

Ingredients

- 1 lb (450 g) mahi-mahi fillet, cut into 1/2-inch (1 cm) pieces
- 3/4 cup (180 ml) freshly squeezed lime juice (about 8 limes)
- 1 cup (160 g) tomato, seeded and diced
- 1/2 cup (80 g) finely chopped red onion
- 1 ripe avocado, diced
- 1/4 cup (15 g) chopped fresh cilantro
- 6–8 tostadas
- 1 tsp (5 g) kosher salt, or to taste
- Freshly ground black pepper to taste

Instructions

1. Combine mahi-mahi pieces and lime juice in a glass or ceramic bowl so fish is submerged; cover and refrigerate for 20–30 minutes, stirring gently once or twice, until fish is opaque and firm.
2. Drain most of the lime juice, then stir in diced tomato, chopped red onion and cilantro; season with salt and pepper.
3. Fold in diced avocado just before serving to avoid browning.
4. Spoon the ceviche onto tostadas and serve immediately.