Yield
5 servings (serving size: 1 cup)

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.

How to Make It

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.

Parrot Club, Old San Juan, Puerto Rico

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