Kristine Kidd

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Cranberry Ceviche

This festive appetizer is a great recipe to have for the holiday season. It is a beautiful garnet color and delightfully tart, sweet, spicy, and salty all in one bite. We scooped up the ceviche with gluten-free blue corn tortilla chips, and six of us polished off the entire batch before dinner.

I created the recipe right after Thanksgiving when I had leftover Cranberry Relish with Orange, Lime and Mint. I merely diced some fresh mahi mahi, marinated the fish in lime juice and salt until it was opaque, and then mixed in the relish. If you don’t have leftover relish, whip up a batch in the processor and you’ll find lots of uses for it. The relish is a good accompaniment to turkey, duck, pork, chicken, or fresh goat cheese.

I am looking forward to having the ceviche again on Christmas day; we will nibble on it before we sit down to Turkey Mole, a celebratory dish I have been serving on Christmas for years now. Look for that recipe next year, along with the story of how it came to be our special occasion meal.

Happy Holidays!

Cranberry Ceviche

Kristine Kidd
Makes 6 to 8 Servings


  • 1 pound mahi mahi, cut into ¼-inch cubes
  • 1 cup or more freshly squeezed lime juice
  • teaspoons coarse kosher salt
  • ½ teaspoon dried oregano, crumbled
  • 1 cup Cranberry Relish with Orange, Lime and Mint, Lime and Mint
  • Tortilla chips


  • Place the fish in a tall, narrow container. Mix in ¾ cup of the lime juice, salt and the oregano. Cover and refrigerate until the fish is opaque, about 1½ hours.
  • Drain the fish, discarding the liquid. Transfer to a bowl. Mix in the cranberry relish and enough lime juice and salt to season to taste. Let stand about 30 minutes. Serve with tortilla chips.
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