Ceviche Verde
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) ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
756
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).