This Ceviche Style Grilled Fish tastes amazing and is a favorite summer treat, especially paired with a Mango Couscous dish on the side.
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As you know, fish can get pretty expensive. We used Mahi Mahi fish for ceviche style marinating and grilling in this recipe because it was on sale. I recommend using whatever firm white fish is in season and on sale. That’s a great way to cut down on the cost of fish. Ceviche style produces a great, light, fresh summertime favorite of mine. It’s always a treat when we have it.
I thought the Easy Couscous Recipe with Mango HERE was incredible on its own, but then I tried it with this ceviche recipe. Fish never tasted so good! Ooooooh…it was amazing. If you have someone in your family who doesn’t typically like fish, I PROMISE they will like this recipe.
Grilled Mahi-Mahi Ceviche Style Marinating
Grilled Fish Ceviche Style
- 4 6-oz skinless fish filets, (Grouper, Mahi-Mahi, Swordfish, Sole, Tilapia--any firm white fish) approximately 2 pounds
- 2 teaspoons kosher or natural salt
- ½ of a medium red onion, diced
- ⅓ cup freshly squeezed lime juice
- ⅓ cup freshly squeezed orange juice
- ½ one jalapeno, minced
- ¼ cup dark brown sugar, sucanat, or honey
- 2 tablespoon olive oil
- ⅓ cup freshly chopped cilantro leaves
- Rub the fillets with kosher or natural salt and set aside.
- Mix together the onion, lime juice, orange juice, jalapeno, and sugar.
- Once sugar is dissolved, add the fillets.
- Marinate in the refrigerator for at least 2 hours.
- When you are ready to grill, pat the fillets dry with paper towels, use olive oil to lightly coat.
- Transfer marinade to saucepan and heat until it is reduced to about ¾ of a cup.
- After grilling fish (about 3-4 minutes on each side), serve with a covering of sauce and top with cilantro.