Mahi Mahi Ceviche - Serves 4

Tasting Colorado by Michelle Morris | Tamayo, Denver (Executive Chef/Restaurateur  Richard Sandoval / Chef De Cuisine Arnold Rubio)

Ingredients
8 ounce mahi-mahi (or other fresh white fish) fillet diced (skin removed)
1 1/2 tablespoon salt
1 cup fresh squeezed lime juice
6 tablespoons orange juice
6 tablespoons honey
1/2 cup ketchup
1/2 cup diced white onions
1/2 cup diced tomatoes
1/2 ounce chopped fresh cilantro (about 1/3 cup)
Buffalo-style classic hot sauce (try Cholula)

Directions
Combine the fish and salt in a small bowl; add the lime juice, cover, and refrigerate for 1 hour.

Combine the orange juice, honey, and ketchup in a small bowl and stir until well mixed. Add the orange juice, onions, tomatoes, and cilantro to the fish and stir together. Season with hot sauce to taste.

To serve, spoon cerviche with a slotted spoon into individual bowls and or cups. 

Servings:
Makes four (4) servings