My brother in law’s ono ceviche. A twist on the standard recipe, he uses lime, orange juices and kaffir leaves for a robust flavor.
1 lb. mahi mahi boneless filet, 1-inch cubes
1 lb. sea bass boneless filet, 1-inch cubes
1 lb. ono boneless filet, 1-inch pieces
2 c. fresh lime juice
¼ c. orange juice
¼ c. kaffir lime leaves
1 orange, 1/8-inch x 1-inch slices
1 medium red onion, thinly sliced
Garnish:1/2 bunch cilantro, stems and leaves, coarsely chopped
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In a mixing bowl; toss fish cubes with fruit juices, kaffir lime, orange and onion. Refrigerate 1-2 hours; until fish is firm and opaque. Drain fish; discard liquid. For service; garnish with cilantro. Serves 10-12.