Mahi-Mahi Ceviche with Jalapenos and Coconut

• 1 pound mahi-mahi fillets, cut lengthwise into 1/4-inch-thick strips
• 1 1/2 cups fresh lime juice
• 1 1/2 teaspoons dried Mexican oregano
• 1/2 red onion, thinly sliced
• 4 jalapeno chiles, seeded; 2 minced, 2 thinly sliced
• 1/4 cup toasted unsweetened shredded coconut
• 3 tablespoons chopped fresh cilantro
• Saltine crackers

1. Combine fish, lime juice, and oregano in large glass bowl.
2. Sprinkle with salt.
3. Chill until fish turns opaque, stirring occasionally, about 50 minutes.
4. Strain almost all lime juice from fish; return fish to bowl.
5. Stir in onion, minced and sliced jalapenos, coconut, and cilantro.
6. Season with salt.
7. Chill at least 20 minutes and up to 2 hours.
8. Serve in Martini glasses.
9. Pass crackers separately.

mahi, lime juice, oregano, red onion, jalapeno chiles, coconut, fresh cilantro, crackers

Taken from www.epicurious.com/recipes/food/views/mahi-mahi-ceviche-with-jalapenos-and-coconut-108022 (may not work)