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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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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. 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 |
Directions:
1. 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.
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