Cranberry Ceviche
Makes 6 to 8 Servings
Ingredients
- 1 pound mahi mahi, cut into ¼-inch cubes
- 1 cup or more freshly squeezed lime juice
- 1½ teaspoons coarse kosher salt
- ½ teaspoon dried oregano, crumbled
- 1 cup Cranberry Relish with Orange, Lime and Mint, Lime and Mint
- Tortilla chips
Instructions
- 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.