Ingredients

0.5 lb.
mahi mahi
0.25 cups
lemon juice, freshly squeezed
1 cups
champagne vinegar
1 ea.
jalapenos, medium, minced
0.5 ea.
sweet red pepper, large, fine julienne
0.5 ea.
sweet yellow pepper, large, fine julienne
0.5 ea.
red onion, medium, shaved
0.5 tsp.
garlic. minced
0.5 tbsp.
Kosher salt
0.25 tbsp.
black pepper, freshly ground
0.5 tbsp.
fermented fish sauce
0.25 cups
coconut milk
0.25 cups
cilantro leaves, freshly picked
0.5 ea.
pomelo, large, segmented and broken into pieces
0.13 cups
lime juice, freshly squeezed
Preparation

For 4 portions:
To prepare the mahi mahi: Cut the mahi mahi into short, thin julienne pieces. Place in a stainless steel bowl. Pour the lemon and lime juices over the fish, cover and refrigerate for 1 hour. Drain the citrus juices, using a colander. Pour the vinegar over the fish, tossing lightly to coat the fish with the vinegar.
To prepare the ceviche: Using a large bowl, add the jalapenos, peppers, onion, garlic, salt, pepper and fish sauce. Toss lightly and cover with the coconut milk. Let this sit, covered and refrigerated, for at least 1 hour. Add the cilantro and the pomelo and its juices, mixing well before serving.