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Mahi Mahi Ceviche

Recipe from: Mojo on the Go

Ride into Miami, Florida to get our Mojo on the Go, a big eats truck from the Bayou serving up a 'gator tail basket, curry peanut frog legs and a mean smoked brisket sandwich.

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1.5 pounds fresh Mahi Mahi or Snapper
3 lemon’s juice
2 lime’s juice
1/2 bunch cilantro, finely chopped
3 bell peppers, roughly 1/4" chopped
1 red onion, thinly sliced
4 tablespoons cider vinegar
2 tablespoons olive oil
2 tablespoons hot sauce
Cayenne pepper, salt and pepper to taste
1 bag corn tortilla chips

Mix all ingredients except tortilla chips, and let chill for 2 hours.

Serve with corn tortilla chips. Best when served within 10 hours.

Yield: 4 servings