Mahi-Mahi Ceviche

May 16, 2022 | Gluten-free, Healthy, Pescatarian, Salads | By Jane Majerus


Ceviche is one of our favorite non-cooking recipes of summer. Raw mahi-mahi is cured in citrus juices and pulls flavor from onions, garlic, and jalapeno. Our Mahi-Mahi Ceviche is prepared with fresh limes, cherry tomatoes, avocados, cilantro, spicy peppers and served with crispy tortilla chips.


Wild Mahi-Mahi Portions

Wild Mahi-Mahi Portions

Recipe Level


Cooking Time




Recipe rate

Rate Recipe

1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 4.75 out of 5)


  • 1 lb Aqua Star Wild Mahi-Mahi boneless, skinless fillets, cut into ½ inch cubes
  • 1 cup cherry tomatoes, halved
  • ½ avocado, diced
  • 1 jalapeno, seeded and finely minced
  • 3 garlic cloves, finely minced
  • ½ cup white onions, diced
  • 1 Tbsp fresh cilantro, roughly chopped
  • ½ cup fresh squeezed lime juice
  • Salt to taste

To make


In a large mixing bowl gently combine all the ingredients and marinate overnight.

Serving Suggestions

Traditionally, ceviche is raw fish that is “cooked” by marinating it in acidic citrus juices. If you prefer a rawer texture, marinate for 15—30 minutes until the fish is slightly firm and opaque.
Serve with your choice tortilla chips, lettuce, or cabbage.