{SkinnyChow} Mahi Mahi Ceviche

Today I’m going to show you guys how to make something really impressive!  Ceviche!  Don’t freak out!!!!!!!  It’s so fresh, so light and so simple to make -- make it once and you will use every excuse to make it over and over!  Serve this up with an ice cold Mexican beer or Margarita and you’ve got a skinny Cinco de Mayo lunch or appetizer.  I used a mahi mahi fillet for today’s ceviche but feel free to use any firm white fish {or even shrimp}.  Play around with the flavors and the add-ins.  Toss in some diced avocado or mango if you have some on hand....talk about amazing.   Keep in mind when preparing your menu that the fish has to “cook” in the citrus juice so give yourself at least an hour, depending on how small you dice your fish.  When the seafood is opaque you know it’s done!  Serve with tortilla chips or over some nice greens as a salad.  

SkinnyChow Mahi Mahi Ceviche (makes 4 appetizer servings)

1 (4oz) fillet of mahi mahi (or any other firm white fish)

1 roma tomato, seeded and diced

1 small red bell pepper, seeded and diced

1 small yellow bell pepper, seeded and diced

1/2 small red onion, diced

1 small jalapeno, thinly sliced

1 small handful cilantro, roughly chopped

salt and pepper to taste

juice from 2 limes

juice from 1 lemon

drizzle extra virgin olive oil

1.  Combine all ingredients in a shallow bowl and stir to combine.  Place bowl in fridge for about an hour, stirring contents every 20 minutes or so.  When fish is opaque, serve with tortilla chips or as a light salad.