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Chef at BodyHoliday preparing Mahi Mahi

Scallop & Mahi Mahi Ceviche with Tomato and Avocado Salad and Spicy Tortilla Chips

Mahi Mahi is a wonderful local fish that we frequently prepare. It is quite hearty when cooked and delightfully light when served raw. Here is the recipe for six servings.

For the Scallop & Mahi Mahi Ceviche, you will need:

  • 12 very fresh large scallops
  • 300g Mahi Mahi
  • ½ cup fresh lime juice (about 3 limes)
  • ½ cup of apple cider vinegar
  • ¼ cup oilive oil
  • 1 small jalapeno pepper, finely diced
  • ¼ tsp salt

and for the Tomato and Avocado Salad…

  • 1 tomato, seeded and finely diced
  • 1 avocado, pitted and finely diced
  • 1 green onion, finely chopped
  • 2 Tbsp olive oil
  • 1 Tbsp marinade marinade from the ceviche, or to taste
  • ¼ cup finely chopped cilantro
  • salt and pepper
  • 3 Tbsp olive oil
  • 1 Tbsp jalapeno or other hot pepper sauce
  • Grated zest of 1 lime
  • 3 small tortillas


Scallop Ceviche

  • In a bowl, combine all the ingredients for the marinade, put into a pan and bring to the boil. Cover and let stand for 30 minutes.
  • Slice the Scallops into three discs and the Mahi Mahi thinly. Place alternately on the plate.

Tomato and Avocado Salad

  • Cut the tomato into petals, de-seed and keep. Chop the seeds separately, add a sprinkle of salt, sugar and pepper, and a touch of lime juice.
  • Puree the avocado and spread on the plate,
  • Serve with spicy tortilla chips.

For the spicy Tortilla Chips

  • With the rack in the middle position, preheat the oven to 180°C (350°F).
  • In a bowl, combine the oil, hot pepper sauce and lime zest. Brush both sides of the tortillas with the mixture. Stack the tortillas and cut into 8 rounds.
  • Arrange the tortillas on a baking sheet. Season with salt and pepper. Bake until crisp and golden, about 15 minutes. Let cool.
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