Ingredients
Marinade
- 3/4 cup lime juice
- Juice of 1 orange (optional)
- Salt, to taste
- 6 to 10 chiltepin chiles, crushed (optional)
- 1/2 red onion, diced
- 1 teaspoon dried Mexican oregano
- 1 clove garlic, minced
Main Ingredients
- 1 pound skinless mahi mahi, or other firm white fish
- 1 mango, diced
- 1/2 cucumber, diced
- 1/4 cup chopped hoja santa, cilantro, mint, or basil
- Olive oil, for drizzling
Instructions
- Prepare the citrus marinade: Pour the lime juice and optional orange juice into a bowl. If using, crush the chiltepin chiles and add them to the juice. Add the diced red onion, dried Mexican oregano, minced garlic, and sprinkle a little salt over the mixture. Stir gently to combine all the flavors.
- Marinate the fish: Slice the mahi mahi into small dice, carefully thin slicing any sinewy sections near the tail against the grain. Add the diced fish to the citrus marinade bowl. Cover and chill for 30 minutes to allow the fish to cure and develop flavor.
- Mix and serve: When ready to serve, fold in the diced mango, cucumber, and chopped fresh herbs. Drizzle with olive oil and stir gently. Serve cold alongside tortilla chips or on tostadas for a refreshing, light dish.
Notes
- The orange juice is optional, but adds a sweeter citrus note to balance the tartness of lime.
- Adjust the amount of chiltepin chiles based on heat preference or omit entirely for milder flavor.
- Use the freshest firm white fish available for the best texture and taste.
- Marinating for exactly 30 minutes ensures the fish is safely ‘cooked’ by the citrus juice without becoming tough or over-marinated.
- Hoja santa can be substituted with herbs like cilantro, mint, or basil depending on availability and taste.
- Serve immediately after mixing the fresh ingredients to preserve the vibrant textures and flavors.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
- Diet: Gluten Free
