Guy makes fresh citrus ceviche with shrimp and mahi mahi for his guest Brooke Shields!Subscribe to #discoveryplus to stream more of #GuysBigBite: http://discoverypl.us/2NeKVgdGet the recipe https://foodtv.com/3vsPUNvSubscribe to Food Network http://foodtv.com/YouTubeWe know one thing is certain Guy Fieri's food is as fun, fearless and fundamental as his larger-than-life personality. We hope you're hungry, because this Guy's imagination knows no limits. Open wide for Guy's Big Bite!Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Shrimp and Mahi Mahi Citrus CevicheRECIPE COURTESY OF GUY FIERILevel: EasyTotal: 50 minPrep: 20 minInactive: 20 minCook: 10 minYield: 4 servingsIngredientsCeviche:12 ounces large shrimp, shelled, deveined, halved and dicedKosher salt12 ounces boneless, skinless mahi mahi fillets (or other firm white fish)6 ribs celery1/4 cup lime juiceJuice of 1 orange2 teaspoons ground cumin1/8 teaspoon cayenne pepperFreshly cracked black pepper2 tablespoons finely chopped fresh cilantroTortilla Strips:4 cups canola oil, for fryingThree 6-inch corn tortillas, sliced into stripsKosher salt1 lime, cut into wedgesDirectionsFor the ceviche: Place the shrimp into a pot of salted water. Place over medium heat and cook until just starting to turn opaque, 2 to 3 minutes. Drain before adding to the rest of the ceviche.Meanwhile, dice the mahi mahi into 1/4-inch pieces and set aside in a large nonreactive bowl.Peel the celery and place in a food processor with the lime juice and orange juice. Puree until smooth and set aside. Add the celery puree to the fish and sprinkle with the cumin, cayenne and some salt and black pepper. Add the shrimp and stir well to incorporate. Cover and chill the ceviche in the fridge for 15 to 20 minutes. The shrimp will turn pink and the fish will turn white when cooked. Toss with the cilantro just before serving.For the tortilla strips: In a large cast-iron pot over medium-high heat (or in countertop fryer), bring the oil to 325 degrees F. Add the tortilla strips and fry until golden brown, 3 to 4 minutes. Remove to towel-lined dish and drain. Season with salt.To plate: Spoon the ceviche into a serving bowl and garnish with the tortilla strips and lime wedges.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork#GuyFieri #GuyBigBite #MahiMahiCitrusCeviche #BrookeShieldsGuy Fieri's Shrimp and Mahi Mahi Citrus Ceviche | Guy's Big Bite | Food Networkhttps://www.youtube.com/watch?v=c92XueUZ6fk