Food For Thought: Peruvian Ceviche

Because early fall still feels like summer in coastal Georgia and the South Carolina Lowcountry, this Peruvian Ceviche is a light and refreshing meal for when you’re ready to chill.

This recipe, from our friends at Myrtle & Rose, is a nutrient-dense, low-calorie dish rich in lean protein, healthy fats and immune-boosting antioxidants. 

INGREDIENTS 

• 8 oz of Mahi Mahi, skinless, cut into ¾ inch cubes
• Juice of 2 limes
• Juice of half an orange
• 1/2 cup of chopped cilantro
• 1 tablespoon of finely diced habanero
• Salt and pepper to taste
  

DIRECTIONS 

1. Place the cubed Mahi Mahi into a cold glass bowl and sprinkle generously with salt and black pepper.
2. Squeeze the 2 limes and 1/2 orange into a separate bowl and mix to create a single citrus marinade.
3. Scatter the habanero and chopped cilantro directly over the fish. Mix gently.
4. Pour the citrus juice blend directly over the fish and gently stir again.
5. Marinate for about 10 minutes. The outside of the Mahi Mahi will turn an opaque white.
6. Give the ceviche one final stir and serve immediately in chilled bowls.

Serve with a side of fried plantains to add some sweetness and crunch.

Myrtle & Rose is located in a rooftop garden in the JW Marriott Savannah Plant Riverside District. The JW Marriott is a supporter of St.  Joseph’s/Candler’s Telfair Mammography Fund. Learn more about the Telfair Mammography Fund at www.sjchs.org/mammographyfund and discover the JW Marriott at www.plantriverside.com.