Chef Adrianne from Vineyard Restaurant and Wine Bar shares a recipe for a tasty ceviche.


• 1 8-ounce Mahi Mahi fillet, skinless, de-bone, diced into small cubes

• 1 tablespoon of lime juice

• 1 teaspoon of jalapeño, deveined, seeded, minced

• 1 tablespoon of red onion minced

• 1 tablespoon of cilantro minced

• 1/4 of cup yellow tomato, minced

• 1/4 of cup watermelon, small dice

• 1/4 of teaspoon Kosher salt

• 1 jalapeño thinly sliced

• 1 radish thinly sliced

• 1/4 of watermelon, thinly sliced

• 1 teaspoon chives minced


In a bowl, add cut Mahi Mahi, lime juice, jalapeño, onion and cilantro. Stir to combine.  Add yellow tomato, watermelon and salt. Cover with plastic wrap and refrigerate for a few hours.

To plate, place thin slices of watermelon overlaying each other over the entire length of the plate.

Add the ceviche in a line on top of the watermelon. Garnish with jalapeño, radish and chives.

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