Mahi-Mahi Ceviche with Jalapenos and Coconut

1 pound mahi-mahi fillets, cut lengthwise into ¼-inch-thick strips

1 cups fresh lime juice

1 teaspoons dried Mexican oregano

red onion, thinly sliced

4 jalapenos, seeded; 2 minced, 2 thinly sliced

¼ cup toasted, unsweetened shredded coconut

3 tablespoons chopped fresh cilantro

Saltine crackers

In a large bowl, combine fish, lime juice and oregano and sprinkle with salt. Chill until fish turns opaque, stirring occasionally, about 50 minutes.

Strain almost all lime juice from fish; return to bowl. Stir in onion, minced and sliced jalapenos, coconut and cilantro. Season with salt.

Chill at least 20 minutes and up to 2 hours.

Serve in martini glasses and pass crackers separately

Serves six.

epicurious.com (Bon Appétit, May 2003)