📖 Instructions

1. First things first, grab that mahi-mahi fillet. Give it a good rinse under cold water and pat it dry with some paper towels. This step is crucial; nobody wants soggy ceviche!
2. Now comes the fun part – dicing! Aim for small, roughly half-inch cubes. Uniformity is key here; it ensures the citrus juice 'cooks' the fish evenly. Put the diced fish into your mixing bowl.
3. Time to prep the flavor bombs! Dice that green apple into pieces similar in size to the fish. The tartness will balance the richness of the fish beautifully. Add it to the bowl.
4. Next up, the jalapeno. Now, I like a bit of a kick, so I usually leave some seeds in, but feel free to remove them for a milder experience. Dice it finely and toss it in.
5. Red onion time! Thinly slice about a quarter of a red onion. If you're sensitive to the strong flavor of raw onion, soak the slices in cold water for about 10 minutes – it mellows them out a bit. Add to the bowl.
6. Grab a handful of cilantro. Give it a good wash and chop it coarsely. Don't be shy with the cilantro; it adds a lovely fresh aroma and flavor. In it goes!
7. Now for the citrus symphony! Juice those limes and that lemon. You want enough juice to completely cover the fish. The acidity is what 'cooks' the fish, so don't skimp! Pour the juice over the mixture in the bowl.
8. A little seasoning is essential. Add a pinch of sea salt and a grind or two of black pepper. Taste and adjust as needed. Remember, you can always add more, but you can't take it away!
9. Give everything a gentle stir to make sure all the ingredients are well combined and the fish is fully submerged in the citrus juice.
10. Cover the bowl with plastic wrap and pop it into the refrigerator. Let it chill for at least 30 minutes, or up to an hour. The longer it sits, the firmer the fish will become. But, like, don't leave it for more than a couple of hours, okay?
11. Once the ceviche has chilled, give it another taste. Adjust the seasoning if necessary – maybe it needs a touch more salt, a squeeze of lime, or a pinch of jalapeno?
12. Time to plate it up! Spoon the ceviche into your serving dish or individual bowls. Garnish with a few extra cilantro sprigs and maybe a lime wedge for a pop of color.
13. Serve it up and watch it disappear! This ceviche is amazing on its own, but it's also fantastic with tortilla chips, tostadas, or even served over a bed of greens.