Ceviche Verde
- Ready In:
- 1hr 45mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
-
CEVICHE
- 1 lb fish fillet (mahi-mahi)
- 3⁄4 cup lime juice, freshly squeezed, strained
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon dried oregano, crumbled
-
SAUCE
- 1 cup fresh basil, lightly packed
- 1 cup flat leaf parsley, fresh, lightly packed
- 1⁄4 cup fresh cilantro leaves
- 15 fresh mint leaves
- 1 jalapeno, thinly sliced
- 1 garlic clove, sliced
- 1⁄2 teaspoon sugar (or more to taste)
-
TO SERVE
- 20 green manzanilla olives, pitted and halved
- 1⁄2 white onion, small (about 2 ounces)
- 2 tablespoons olive oil
- 1 lime, juice of (as needed)
- salt, if needed (optional)
- 1 avocado, ripe, thinly sliced
directions
- Put the raw mahi-mahi into a tall, narrow glass or stainless-steel container.
- Stir the lime juice, salt and oregano together in a bowl and pour over fish. Refrigerate for 1 hour.
- Meanwhile, combine ingredients for sauce with 1 cup water in a blender until smooth, adding more sugar to taste if necessary. Drain the fish and place in a medium mixing bowl. Discard the marinade.
- Pour the basil sauce over the ceviche.
- Stir in olives, onion, olive oil and lime juice.
- Taste and add salt and more lime juice if necessary.
- Let stand at room temperature for about 30 minutes, but not longer than 1 hour.
- Divide ceviche among cocktail glasses or serving bowls.
- Top with avocado slices and serve with tortilla chips.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Good! GooD! GOOD! I don't have mahi-mahi...I used tilapia (it's what I have on hand!), so that may have made things taste differently, but such is life. Left the jalapeno out and used Spanish olives for serving. Remember how Gomer Pyle would say, "Golllleeee"? Well, that's what I thought! Remotely reminds me of herring sort-of, kind-a, in a way. But better. Much better! Thanks for a great recipe.
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>