Mahi-Mahi Ceviche with Jalapeños and Coconut

Name: Mahi-Mahi Ceviche with Jalapeños and Coconut
Yield: 6 first-course
Ingredients: 1 pound mahi-mahi fillets, cut lengthwise into 1/4-inch thick strips; 1 1/2 cups fresh lime juice; 1 1/2 tablespoons dried Mexican oregano; 1/2 red onion, thinly sliced; 4 jalapeño chiles, seeded; 2 minced, 2 thinly sliced; 1/4 cup toasted unsweetend shredded coconut; 3 tablespoons chopped fresh cilantro; Saltine crackers

By Roberto Santiba ez

April 30, 2003

Recipe notes