Matt and my dad caught a mahi mahi in Playa del Carmen, and I prepared it two ways - as Ceviche (cold salad with tortilla chips) and grilled (see previous post). Delicious!
1/2 red onion, minced
1/3 c freshly squeezed lemon juice
1/3 c freshly squeezed lime juice
1/3 c freshly squeezed orange juice
1 jalapeño pepper (for mild, remove the membrane/seeds; for spicy leave them in), minced
1/2 bunch cilantro; fresh chopped
1 lb mahi mahi; small dice
2 tb Kosher salt
3 tomato; small dice
Mix all the ingredients allow to marinate at least 1-2 hrs. Drain off excess juice and refrigerate. Good for 3 days maximum. Discard leftover after 3 days.