The best grocery store trip

I tend to find the grocery store somewhat therapeutic.  All the the ingredients...fresh produce and an endless ideas of recipes pop in my head.  I could stay for hours winding down the aisles, looking...  And then there is my husband who despises going to the grocery store!  After about 7 minutes he starts to twitch and needs to immediately exit.  But, recently he offered to pick up dinner.  He decided to mix it up a bit and just go straight to the source...the Atlantic ocean.
This past Monday he went off-shore with a few buddies and brought back fresh Mahi-Mahi.  These fillets of fresh fish were taunting us all week until FINALLY, its FISH FRIDAY!  We have been on the strict mini-marathon plan so we are trying to eat a bit healthier so we made Pan Seared Mahi with Cilantro Chutney over Corn Salsa and Mahi Ceviche as an app.  Here's how you do it:
The key to success in these recipes is FRESH FISH!  The fresher the fish...the better the meal.

Ceviche
Chop Mahi fillet into thick cubes (about the size of a bouillon cube)
In a bowl add the lime juice from two fresh limes, one clove of garlic, minced and some salt
Add chopped fish, cover and stick into the fridge (20 min or so but the longer the better)
Now, I will say...I was a little reluctant to make this dish at home but no worries about the raw fish-fear factor...the acid from citrus (limes, lemons, oranges) chemically cooks the fish by breaking down the proteins.

Fresh Mahi Ceviche

Next, chop fresh cilantro, fresh jalapenos and dice some avocado.  You will use these toppings to assemble your ceviche right before serving.  I topped my ceviche on on round tortilla crisp that had a layer of mayo as a base.  Place the fish and fresh toppings on the crisp and dive in.   

While the ceviche is cooking the the fridge...we move on to the Cilantro Chutney.
1 cup (packed) fresh cilantro
1 kiwi diced (yes kiwi)
1 garlic clove
2 teaspoons jalapeno chopped
1/4 cup coconut milk
S&P to taste
Place all ingredient in food processor and mix.  Add additional seasonings to taste.  You will notice this is a sweeter, refreshing sauce and with enough jalapeno it has a pleasant kick.  I decided to use the Corn Salsa for my kick.
Set aside.   
For the Mahi, I simply added salt and pepper and seared in a skillet with olive oil on medium heat.  Keep it simple.  It took about 3-4 minutes per side but watch it carefully, overcooked fish is the worst.  The medium heat gives it a nice sear on the outside and keeps it tender, flaky and wonderful inside.
Plate the fish immediately!  Lay it on top of some Corn Salsa, drizzle with the chutney and enjoy.

I think Chuck needs to go to the "grocery store" more often, don't you agree?