Peter Som’s Mahi Mahi Larb with Grapefruit Chili Crisp

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Difficulty:

Easy

Prep Time:

15 mins

Cook Time:

1 hrs

Total Time:

1 hrs 15 mins

Pairs well with...

Ingredients

1/2 cup fresh lime juice
1 teaspoon fish sauce
1 small red chili, seeded and minced
3 garlic cloves, finely minced
1 small red onion, very thinly sliced (about a 1/2 cup)
2 tablespoons roughly chopped cilantro leaves and tender stems, plus more for garnish
2 mini cucumbers, thinly sliced into rounds
Kosher salt
1 pound mahi mahi fillets, skin removed, cut into half-inch cubes (Remix! If you can’t find mahi-mahi, you can use salmon, shrimp, scallops, or halibut. For shellfish, marinate 1 hour)
1 ripe but firm avocado peeled, pitted, and diced
Romaine lettuce leaves, for serving
1/4 cup mint leaves

Grapefruit chili crisp

1/4 cup chili crisp
1 tablespoon honey
1 grapefruit, supremed

1Marinate the fish

In a large bowl, combine the lime juice, fish sauce, red chili, garlic, red onion, cilantro, and cucumbers. Season with salt and mix well. Add the mahi-mahi and gently toss to combine. Cover and refrigerate for 30 to 60 minutes, or until the fish has turned opaque.

2Make the chili crisp

To make the grapefruit chili crisp, in a small bowl, combine the chili crisp and honey and mix well. Add the grapefruit segments to the same bowl, then squeeze any juice from the remaining grapefruit core over the bowl.

3Assemble

Gently mix, breaking up the grapefruit into smaller pieces.

To serve, drain the liquid and transfer everything to a serving bowl, then gently fold in the avocado. Place the bowl of grapefruit chili crisp next to it, with the romaine leaves and mint alongside. To eat, add a spoonful of ceviche to a lettuce leaf and top with grapefruit chili crisp and mint leaves.