Mango Mahi Seviche

Chef Robert Trevino serves this refreshing seviche to diners at the hip Parrot Club in Old San Juan. Ask your fishmonger for mahimahi that's trimmed of the bloodline (the dark area) for a more visually appealing seviche. Serve with plantain chips.

Yield:

5 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 129
Caloriesfromfat 6 %
Fat 0.9 g
Satfat 0.2 g
Monofat 0.2 g
Polyfat 0.2 g
Protein 17.8 g
Carbohydrate 13.7 g
Fiber 2.1 g
Cholesterol 66 mg
Iron 1.4 mg
Sodium 202 mg
Calcium 32 mg

Ingredients

1 cup vertically sliced onion
3/4 cup fresh lemon juice
1/4 teaspoon salt, divided
1 pound mahimahi fillet, cut into thin slices
1 cup diced peeled mango
1 cup diced red bell pepper
1/2 cup chopped cilantro
1/4 teaspoon black pepper

Preparation

Combine the onion, juice, 1/8 teaspoon salt, and fish in a large bowl. Let stand 10 minutes. Add the remaining 1/8 teaspoon salt, mango, red bell pepper, cilantro, and black pepper; toss gently to coat. Cover and chill 1 hour.

Note:

Chef Robert Trevino,

Parrot Club, Old San Juan, Puerto Rico,

March 2004