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Mahi-Mahi Ceviche Tortilla Bowl


6" Red Corn 7 oz.
Mahi-Mahi Ceviche Tortilla Bowl

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Original Recipe Serves 12
Prep Time 15 min
Cooking Time 30 min


12 each  6" Red Corn Tortillas (10611)  
1/2 cup  Water  
1 1/2 Tbsp.  Sugar  
1/2 tsp. Dijon Mustard  
1 1/2 cups  Lime Juice , fresh 
3/4 cup Red Bell Pepper , small cube 
3/4 cup Green Bell Pepper , small cube 
3/4 cup Red Onion , small cube 
4 1/4 cups  Mahi-Mahi Fillet , uncooked , medium dice 
1 Tbsp.  Cilantro , chopped 
 Cayenne Pepper Sauce , as needed 


1.) Pre-heat deep fryer to 350°F.

2.) In a large bowl, combine water, sugar, mustard and lime juice. Whisk well to combine. Add peppers and onion. Mix well. Fold in mahi-mahi. Mix well. Refrigerate for minimum of 30 minutes, to allow “cooking.”

3.) To plate: Using a slotted spoon, press a tortilla into hot oil. Allow to fry until bubbles cease, or until golden and crisp. Using a slotted spoodle, scoop ½ cup of chilled ceviche, allow to drain, place in fried tortilla bowl. Add a dash of cayenne hot sauce and serve.

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