Island Ceviche
Island Ceviche cures thin slices of pompano and mahi-mahi in a blend of lime, lemon and orange juice. The orange is the useful addition, because its sweetness softens the sharp acid of the other two citrus juices. A zip-top bag keeps the fish fully covered in the marinade with no need for a large bowl, and the whole dish needs only a handful of ingredients and a night in the refrigerator.
Instructions
Squeeze the lime, lemon and orange juice fresh, then measure out half a cup of each into a bowl. Add the salt and the black pepper and stir until the salt dissolves.
Slice the pompano and mahi-mahi fillets thinly, so the juice can reach every piece.
Pour the juice mixture into a gallon-size zip-top bag and add the sliced fish. Press out the extra air, seal the bag, and turn it over once or twice so all the fish is coated.
Refrigerate the bag overnight. The fish is ready when the slices have turned opaque and firm from the citrus.
Serve the ceviche straight from the bag, with some of the marinade spooned over each portion.
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