The
last time I posted a ceviche recipe video, I almost had to hire a
security detail to protect me from angry Peruvians. I'd done a bay scallop and mango ceviche,
and within minutes of uploading, highly annoyed South Americans were
demanding I change the name, since what I had made was NOT a ceviche.
It
seems as though there are some very strict views on what may and may
not go into a ceviche, which is too bad, since the technique begs for
accessories. Thankfully, I'm no fundamentalist, so I was free to make
this version.
One
traditional ingredient I omitted was the sliced onions. Personally, I
don't like the sharp bite of the raw onion in this recipe, so I decided
to use chives instead. I'm pretty sure I'm in a very small minority, as
most people consider the sliced onions an absolute necessity, so feel
free to add those in.
This
mahi mahi ceviche requires a little bit of knife work, but when you
consider the seasonal advantage of not using the stove, and just how
tasty this really is, I think it's all worthwhile. You can also use
shrimp, scallops, swordfish, and snapper.
By
the way, sorry about that extra "ceviche" up there, but it's not often
you get the chance to publish a symmetrical post title. Enjoy!