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Mahi Mahi & Shrimp Ceviche

Easy shrimp and mahi mahi ceviche "acid cooked" in citrus juices of lime, lemon and orange served on a grain-free nacho with fresh avocado and plaintain chips.

Why shrimp and mahi mahi? Because that's what I had in the freezer. Literally, you can make ceviche with any fish you have on hand. Shrimp and mahi mahi just happen to be my favorites.

When I travel to Mexico, ceviche is all I eat. I can't get enough! I went to Sayulita to visit a friend, and we bought five pounds of shrimp from a restaurant supplier. The guy must have thought we were insane. But we ate it all in about a week's time.

We had to throw a couple of parties, but we did it. We had shrimp ceviche, coconut shrimp, shrimp quesadillas, shrimp cocktail, shrimp tacos, shrimp fajitas, grilled shrimp....that's about it. We also drank a lot of tequila. Hey we were on vacation!

You can serve this ceviche in so many different ways. Scoop it into an avocado half, serve it "up" in a martini glass. Serve it in a dip bowl with chips. Make a ceviche tostada. I'm showing it with an LFG nacho here, but really ceviche is very versatile as an appetizer light lunch or dinner and tastes amazing almost any way you serve it.

TIP: Make LFG tortillas ahead of time and keep them in a plastic bag in the fridge. I recommend this.

If you're worried about consuming raw fish, don't be. Cut the fish into small pieces and dry it well. The acid from the citrus juices will "cook" the seafood thoroughly so you don't need to worry. It's like a pickling process. All you have to do is chop up the fish small and put it in a bowl with onions, a little salt and other ingredients and pour the citrus juice over it. I like to leave it overnight so the citrus juice has time to infuse through the fish and veggies. Read on for the rest of the recipe.

The Recipe

LFG Shrimp & Mahi Mahi Ceviche

12 Jumbo Wild Caught Shrimp peeled and deveined

(1) 6 oz. Mahi Mahi Filet skinned and deboned

1 T Red Onion chopped

2 Serrano Pepper skinned and deseeded

2 Roma Tomato skinned and deseeded

3 Limes juiced

1 Orange juiced

1 Lemon juiced

1 Avocado

1/4 C Fresh Cilantro Leaves

1/4 t Salt

1/4 t Pepper

1/2 C Grassfed Monterey Jack Cheese shredded

Terra Plaintain Chips (optional)


Prep all ingredients first. First, reduce the lectins in your tomatoes and peppers by peeling and removing seeds. It's okay to eat these on the P-dox diet as long as you remove the skins and seeds. And the citrus juice will "pickle" whatever lectins are left.

Be careful not to get capcaisin from the pepper seeds on your fingers and into your eyes. Wear food prep gloves! For easier peeling, drop the tomato in boiling water for a couple minutes, and broil the pepper until the skin blisters. Then you can just pull the skins right off. Once your tomato and pepper are peeled and deseeded, dice them.

Next cut your shrimp and mahi mahi into 1/2 pieces. Dry them well with paper towels. Put them in a 1 qt pyrex measuring cup with the tomato and pepper dices. Add chopped red onion. Some people like to add these veggies after the fish has marinated overnight, but I find that when they soak in citrus juice overnight with the fish, they taste better. Squeeze the limes, lemon and orange and dump the juice over the seafood mixture. Make sure the ingredients are completely immersed in juice. Have some extra citrus on hand in case you need to add more juice. Cover and let marinate overnight in the fridge.

When the seafood is opaque it's " in pure olive oil at 300 degrees for 30 seconds. You can do these whole for tostada style and nachos (shown), or cut the tortillas in sixths and make chips for dipping. For nachos, sprinkle shredded cheese on the tostada immediately out of the hot oil bath.

Finally, deep fry 4 LFG tortillas in pure olive oil at 300 degrees for 30 seconds. You can do these whole for tostada style, and nachos (shown), or cut the tortillas in sixths for ceviche and chips. For nachos, sprinkle shredded cheese on the tostada immediately out of the hot oil bath. The cheese adds really nice flavor to the already great dish.

To serve, place a nacho in the center of a plate. Scoop about 1/2 cup of ceviche on top. Add avocado, cilantro and plaintain chips.

Pair with aged tequila (anejo) of course!!!! Ole!

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