Shrimp and Mahi-Mahi Ceviche

Total Time:
1 hr 15 min
20 min
40 min
15 min

6 servings

  • Chipotle-Lime Poached Shrimp:
  • 2 chipotle peppers in adobo sauce
  • 1/2 cup fresh lime juice
  • 1/2 cup white wine
  • 2 tablespoons kosher salt
  • 18 extra-large (16-20) shrimp, peeled, deveined and tails removed
  • Ceviche:
  • 24 ounces mahi-mahi, sliced on the bias 1/2-inch-by-1/2-inch-by-1/8-inch-thick
  • 2 jalapenos, seeded, ribs removed and minced
  • 3 cups large-diced cantaloupe
  • 3 cups large-diced honeydew
  • 1 cup julienned red onions
  • 1 cup fresh lime juice
  • 1/2 cup grapeseed oil
  • 1 teaspoon kosher salt
  • 1 teaspoon sriracha
  • 1/4 teaspoon freshly ground black pepper
  • Plating:
  • 6 tablespoons cream cheese
  • 12 sprigs watercress
  • 60 tortilla chips
  • Special equipment: 6 martini glasses

  • For the chipotle-lime poached shrimp: Combine the chipotles, lime juice, wine and salt with 4 cups water in a pot and bring to a boil. Prepare an ice water bath.

  • Add the shrimp to the boiling liquid, reduce the heat to medium and poach the shrimp for 4 minutes. Remove the shrimp from the poaching liquid and chill in the ice bath. Slice the shrimp lengthwise along the seam.

  • Cool the poaching liquid and store the shrimp in the chilled poaching liquid until ready to use.

  • For the ceviche: Remove the shrimp from the poaching liquid. Combine the mahi-mahi, jalapenos, cantaloupe, honeydew, red onions, and shrimp in a large bowl.

  • In another bowl, whisk together the lime juice, grapeseed oil, salt, sriracha and pepper. Pour over the fish and shrimp mixture and mix well. Store in the refrigerator 10 minutes before serving.

  • For Plating: Spread the cream cheese on the bottom of 6 martini glasses and use it to "glue" the glasses to the centers of 6 serving plates. Divide the ceviche among the glasses. Garnish each with 2 sprigs of watercress and spread 10 tortilla chips around each glass.

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