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Caribbean Ceviche

Photo: Greg Dupree; Styling: Heather Chadduck Hillegas

Hands-on time 30 mins
Total time 3 hrs, 30 mins

Makes 12 servings

As the chopped mahi mahi rests in the mixture of fresh lime juice and grapefruit juice, the acid in these juices "cooks" the fish. As with any ceviche recipe, be sure to source your fish from a trusted purveyor; incredibly fresh seafood is a must for this popular Latin American dish. This vibrant and colorful ceviche utilizes sweet juicy pineapple and earthy-sweet bell peppers to balance the gently warm kick from a minced habanero. Serve your ceviche up with crispy tortilla chips for a casual, but impressive first course. 


  • 1 pound mahi mahi, cut into 1/2-inch pieces
  • 1/2 cup fresh lime juice
  • 1/2 cup fresh grapefruit juice
  • 1 1/4 cups finely diced mango or papaya
  • 1 cup finely diced pineapple
  • 3/4 cup finely chopped red bell pepper
  • 1/3 cup finely chopped sweet onion
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 small habanero pepper, seeded and minced
  • 2 tablespoons fresh cilantro leaves (optional)
  • 1 Key lime, sliced into thin rounds (optional)

How to Make It

  1. Combine first 3 ingredients in a medium glass or ceramic bowl. Cover and refrigerate 3 hours or until fish is opaque. Drain, reserving 3 tablespoons liquid.

  2. Combine fish, reserved liquid, mango, and next 7 ingredients in a large glass or ceramic bowl. Top with cilantro leaves and lime slices, if desired.