Ceviche Verde Green Mexican Ceviche Recipes

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CEVICHE VERDE



Ceviche Verde image

Adapted from Roberto Santibanez by way of the Baltimore Sun. Most of the time is marinating time. Mahi Mahi is the fish of choice for this but Zaar wouldn't let me enter it except parenthetically.

Provided by Chef Kate

Categories     Mahi Mahi

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 17

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
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)
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

Steps:

  • 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 Facts : Calories 207.3, Fat 11.6, SaturatedFat 1.7, Cholesterol 41.6, Sodium 790.3, Carbohydrate 8.8, Fiber 3.4, Sugar 1.9, Protein 18.9

CEVICHE VERDE (GREEN MEXICAN CEVICHE)



Ceviche Verde (Green Mexican Ceviche) image

Provided by Sergio Remolina

Categories     Fish     Olive     Onion     No-Cook     Lunch     Seafood     Avocado     Summer     Healthy     Tomatillo     Jalapeño     Cilantro     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

3 pounds mahi mahi, cut into 1/2-inch cubes
Kosher salt
1/2 cup freshly squeezed lime juice
1 pound tomatillos, husked, rinsed, and cut into small dice
24 green Manzanilla olives, pitted and minced
1 red onion, minced
2 jalapeños, minced
2 firm Hass avocados, pitted, peeled, and cut into small dice
1 bunch fresh cilantro leaves and stems, minced
1/2 cup extra-virgin olive oil
Garnish:
Tortilla chips or saltine crackers as desired

Steps:

  • Place the mahi mahi in a stainless-steel or nonreactive bowl. Season with salt and let stand 10 minutes, then add the lime juice and toss gently. Cover the bowl with plastic wrap and refrigerate for 1 to 1 1/2 hours.
  • Add the tomatillos, olives, red onion, jalapeño, avocado, cilantro, and olive oil and toss gently to combine. Season to taste with salt and serve immediately in individual glass bowls or martini glasses, accompanied by tortilla chips or crackers.

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