BLACKENED MAHI MAHI WITH SHRIMP "CEVICHE'"

So, I was prepared to cook Mahi but didn't know what to serve with it. My mind went to shrimp but I didn't want to make a fattening sauce, so searched my brain for healthier alternatives (considering what I had in the fridge/pantry). This is what I came up with...... Turned out pretty darn good!

SHRIMP “CEVICHE’"
1/4 cup old bay seasoning
4 cloves garlic, minced
2 lemons
1 lb small shrimp (41-50/lb)
/2 cup fresh chopped cilantro
1/2 cup diced onion
3/4 cup diced jicama
2 diced, vine ripened tomatoes
1 diced avocado

BLACKENED MAHI:
2 Tablespoons paprika
4 teaspoons salt
2 teaspoons granulated garlic
2 teaspoons onion powder
2 teaspoons cayenne pepper
3 teaspoons ground pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
olive oil
2 mahi fillets

MAKE CEVICHE’
Fill a medium sized pot with water and add Old Bay, garlic and 1/2 lemon (squeeze juice into water before adding lemon). Bring to a boil for 3-5 minutes. Meanwhile peel and clean shrimp, and add to boiling water. Once water returns to a boil, remove shrimp and place on ice to cool.

While shrimp cools, combine cilantro, onion, jicama, tomatoes and avocado. Add juice of remaining 1 1/2 lemons and toss.

When shrimp is cooled, add to veggie mixture, combine and refrigerate.

TO COOK MAHI:
Combine spices. Brush each side of mahi with olive oil and the sprinkle with spice mixture (whatever sticks and let the rest fall off). Add 2-4 tablespoons of olive oil to cast iron skillet and place over medium high heat. When warm, add mahi and cook until dark (about 2-3 minutes per side).

TO SERVE:
Place mahi on plate and top with ceviche’. Garish with cilantro if desired.