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Mahi Mahi Ceviche

"This mahi mahi ceviche requires a little bit of knife work, but when you consider the seasonal advantage of not using the stove, and just how tasty this really is, I think it's all worthwhile. You can also use shrimp, scallops, swordfish, and snapper."

Ingredients :

3/4 pound mahi mahi fillets, diced, or more to taste
1/3 cup lime juice
1/3 cup lemon juice
1 tablespoon minced jalapeno pepper
1/2 teaspoon salt, or to taste
1 pinch dried oregano
1 pinch cayenne pepper
1/2 cup diced avocados
1/2 cup peeled and seeded diced cucumber
1/2 cup diced orange segments
1/2 cup chopped fresh chives
2 tablespoons radishes, sliced
1 tablespoon chopped cilantro
1 tablespoon olive oil

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H30M

Stir mahi mahi, lime juice, lemon juice, jalapeno pepper, salt, oregano, and cayenne pepper together in a bowl. Press down fish to completely immerse in liquid. Cover the bowl with plastic wrap and press plastic wrap down so that it is touching the fish. Refrigerate for at least 1 hour, or up to 6 hours.
Stir avocado, cucumber, orange, chives, radish, cilantro, and olive oil into mahi mahi mixture until completely coated. Season with salt.