Mahi-Mahi Larb with Grapefruit Chili Crisp
This dish is inspired by the flounder larb I had at The Ordinary in Charleston, South Carolina-a super fresh seafood take on the traditional South Asian dish served in lettuce cups. With a myriad of interpretations, larb typically involves umami-packed ground meat served with a generous accompaniment of lettuces and a pile of fresh herbs. Here, mahi-mahi is marinated ceviche-style in lime juice, fish sauce, and chilis and served with a chili crisp sauce brightened up by the bittersweet tang of grapefruits, perfect for warm weather dining.
This recipe is from my cookbook, Family Style: Elegant Everyday Recipes Inspired by Home and Heritage.
Serves 4
INGREDIENTS
½ cup fresh lime juice
1 teaspoon fish sauce
1 small red chili, seeded and minced
3 garlic cloves, finely minced
1 small red onion, very thinly sliced (about ½ cup)
2 tablespoons roughly chopped cilantro leaves and tender stems, plus more for garnish
2 mini cucumbers, thinly sliced into rounds
Kosher salt
1 pound mahi-mahi fillets, skin removed, cut into ½-inch cubes
1 ripe but firm avocado, peeled, pitted, and diced
Romaine lettuce leaves, for serving
¼ cup mint leaves
Grapefruit Chili Crisp
¼ cup chili crisp
1 tablespoon honey
1 grapefruit, supremed
METHOD
In a large bowl, combine the lime juice, fish sauce, red chili, garlic, red onion, cilantro, and cucumbers. Season with salt and mix well. Add the mahi-mahi and gently toss to combine. Cover and refrigerate for 30 to 60 minutes, or until the fish has turned opaque.
To make the grapefruit chili crisp, in a small bowl, combine the chili crisp and honey and mix well. Add the grapefruit segments to the same bowl, then squeeze any juice from the remaining grapefruit core over the bowl.
Gently mix, breaking up the grapefruit into smaller pieces.
To serve, drain the liquid and transfer everything to a serving bowl, then gently fold in the avocado. Place the bowl of grapefruit chili crisp next to it, with the romaine leaves and mint alongside. To eat, add a spoonful of ceviche to a lettuce leaf and top with grapefruit chili crisp and mint leaves.
Remix! If you can't find mahi-mahi, you can use salmon, shrimp, or even scallops (for shellfish, marinate 1 hour).
Have you made it?
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