Ceviche Verde Green Mexican Ceviche Recipes

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MEXICAN CEVICHE



Mexican Ceviche image

This is Authentic Mexican Ceviche, I've had it several times in Mexico, and also have learned to cook Mexican food for my husband. Every time I make this it's a hit.

Provided by PHXGURL

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 2h

Yield 8

Number Of Ingredients 11

5 large lemons, juiced
1 pound jumbo shrimp, peeled and deveined
¼ cup chopped fresh cilantro, or to taste
tomato and clam juice cocktail
2 white onions, finely chopped
1 cucumber, peeled and finely chopped
1 large tomatoes, seeded and chopped
3 fresh jalapeno peppers, seeded and minced
1 bunch radishes, finely diced
2 cloves fresh garlic, minced
tortilla chips

Steps:

  • Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm.
  • Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips.

Nutrition Facts : Calories 387.1 calories, Carbohydrate 57.6 g, Cholesterol 86.3 mg, Fat 12.4 g, Fiber 7.5 g, Protein 17.7 g, SaturatedFat 1.6 g, Sodium 732.5 mg, Sugar 7.1 g

GREEN CEVICHE WITH CUCUMBER



Green Ceviche With Cucumber image

This is a dish good enough to feed presidents, and that's what it did when the chef Rick Bayless served it at a state dinner at the White House in 2010 for President Felipe Calderón of Mexico. The green hue comes from cilantro and parsley, and the recipe is similar to one in "Fiesta at Rick's," his cookbook published that same year.

Provided by The New York Times

Categories     quick, appetizer

Time 25m

Yield 8 to 10 appetizer servings

Number Of Ingredients 11

1/2 head of garlic, cloves separated
2 to 3 fresh serrano chilies
1 cup packed cilantro leaves
1 cup packed parsley leaves
1/2 cup extra-virgin olive oil
2 teaspoons salt
1/4 cup fresh lime juice
1 1/2 pounds sashimi-quality skinless, boneless fish fillets, such as Alaskan halibut, ahi tuna, or farmed yellowtail, cut into 1/2-inch cubes
2 baby cucumbers (about 7 ounces), cut into 1/2-inch cubes
Tender lettuce leaves (such as butter lettuce), for garnish
2 large ripe avocados, pitted, flesh scooped out and cut into 1/2-inch cubes

Steps:

  • Place a dry nonstick or cast-iron skillet over medium heat. Roast unpeeled garlic cloves and chilies, turning frequently, until soft, about 10 minutes for the chilies and 15 minutes for the garlic. Cool, then remove skins from garlic and stems from chilies.
  • In a food processor, combine chilies, garlic, cilantro, parsley, olive oil and salt. Process until nearly smooth. Cover the herb paste and refrigerate until needed.
  • To finish ceviche: In a large bowl, whisk together the lime juice and 1/2 cup of herb paste. Add fish and cucumber, and stir to combine. Cover and refrigerate for 30 minutes (or up to an hour). Transfer remaining herb paste to a jar, cover with a film of oil, refrigerate and save for another use, like stirring into eggs or smearing on chicken before roasting or grilling.
  • Taste and season with additional lime juice or salt as desired. Gently fold in most of the avocado, reserving a few cubes as a garnish. Line plates or cocktail glasses with lettuce leaves, and top with ceviche and remaining avocado.

Nutrition Facts : @context http, Calories 261, UnsaturatedFat 15 grams, Carbohydrate 7 grams, Fat 19 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 387 milligrams, Sugar 1 gram, TransFat 0 grams

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

GREEN MEXICAN CEVICHE



Green Mexican Ceviche image

Mexican Ceviche or cebiche is a dish prepared with raw fish that is usually marinated in lime juice and other fresh ingredients. It is usually prepared with fish, but you can also find it made using shrimp, octopus, crab, and clams.

Provided by Mely Martínez

Categories     Appetizers

Time 30m

Number Of Ingredients 14

1 Lb Barramundi fish
½ cup lime juice
4 medium size tomatillos
½ medium size white onion
2 serrano peppers or 1 jalapeño
½ cup chopped cilantro
1 teaspoon Mexican Oregano
8 olives
2 tablespoons olive oil
½ avocado
Salt and pepper to taste
1 avocado
Corn tostadas or saltine crackers
Slices of radishes or tomatoes for garnish

Steps:

  • Remove fish skin with a boning or paring knife. To do this, put your fillet on the cutting board with the skin side down, and make a cut to separate a small flap of the skin in one of the corners closest to you. Grab the flap, and slide the knife between the skin and the fillet. Make sure to slide the knife all the way under the fillet, trying not to leave any of the fish meat on the skin.
  • Cut the fish in small 1/3-in. cubes and place in a glass bowl. Season with salt and add the lime juice. Cover the bowl with plastic wrap and place in the fridge, and marinate for at least 30 minutes. Meanwhile, prepare the rest of the ingredients.
  • Finely chop the tomatillos, onion, peppers, and olives. Mix in a large bowl with the cilantro, Mexican oregano, and ground black pepper.
  • After 30 minutes, remove fish from the fridge and gently toss with the ingredients into the large bowl. Just before serving, dice the avocado and toss into the ceviche, drizzle the olive oil, and taste to add more salt if needed.

Nutrition Facts : ServingSize 6 oz, Calories 329 kcal, Carbohydrate 13 g, Protein 25 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 56 mg, Sodium 191 mg, Fiber 6 g, Sugar 3 g

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.

CEVICHE VERDE



Ceviche Verde image

CevicheVerde -- whitefish "cooked" inlime juice and tossed withpureed herbs including basil, a rare ingredient in Mexicancuisine -- is topped with green-olive slices.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 13

2 pounds firm white fish fillets, skin and bones removed
1 cup freshly squeezed lime juice (about 10 limes)
2 1/2 teaspoons coarse salt
Pinch of dried oregano, preferably Mexican
1 1/2 cups lightly packed fresh basil leaves
1 1/2 cups lightly packed fresh flat-leaf parsley leaves
1/4 cup lightly packed fresh mint leaves
1 small garlic clove
1 serrano chile, cut into pieces
1/4 cup water
1/4 cup extra-virgin olive oil
1/4 cup chopped green olives
1/2 cup finely diced white onion

Steps:

  • Cut fish into 1/2-inch dice, and place in a nonreactive container. Pour lime juice over fish, and sprinkle with 1 teaspoon salt and oregano; toss to combine. Refrigerate, covered, 6 to 8 hours.
  • Puree basil, parsley, mint, garlic, serrano, and the water in a blender until smooth but quite thick. With the motor running, add oil in a steady stream. Season with remaining 1 1/2 teaspoons salt.
  • Drain marinade from fish. Pour herb sauce over fish; toss to combine. Garnish with olives and onion, and serve.

CEVICHE VERDE



Ceviche Verde image

Provided by Florence Fabricant

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 10

1 pound cleaned squid, in 1/2-inch rings
1 chopped jalapeno pepper
3 cloves garlic
1 teaspoon dry oregano, preferably Mexican
1/4 cup red wine vinegar
1 cup loosely packed flat leaf parsley leaves, finely chopped
1 cup loosely packed cilantro leaves, finely chopped
1/2 cup extra virgin olive oil
1/4 cup fresh lime juice
Salt and freshly ground black pepper to taste

Steps:

  • Bring a pot of water to a boil, add squid and cook 30 seconds. Drain, and place in ice water.
  • Place jalapeno pepper, garlic, oregano, vinegar and 1/4 cup water in a blender, and puree. Transfer to a bowl, and add parsley, cilantro, olive oil and lime juice. Season to taste with salt and pepper. Drain squid, and add. Marinate 15 minutes, then serve.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 23 grams, Carbohydrate 7 grams, Fat 29 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 4 grams, Sodium 456 milligrams, Sugar 1 gram

CEVICHE VERDE



Ceviche Verde image

Provided by Johnny Hernandez

Categories     Fish     Appetizer     Quick & Easy     Lunch     Halibut     Avocado     Summer     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes

Number Of Ingredients 12

1 pound fresh Pacific halibut or other firm-fleshed fish
1 teaspoon kosher salt
3 tablespoons fresh lime juice
2 ripe avocados, peeled and pitted
3/4 cup green olives, sliced
1/2 cup tomatillos, diced
1/4 cup onion, very finely chopped
1/4 cup fresh cilantro leaves
1 jalapeño, stemmed, seeded, and minced (optional)
2 tablespoons olive oil
Tostadas or tortilla chips
Ingredient info: To ripen avocados more quickly, place them in a sealed paper bag with an apple or a banana for 24 hours.

Steps:

  • Chop fish into 1/2" cubes; place in medium bowl. Add kosher salt; toss to coat. Add lime juice; toss to coat. Marinate until the edges of the cubes begin to turn opaque, tossing occasionally, about 30 minutes.
  • Dice avocados; add to bowl along with green olives, tomatillos, onion, cilantro, and jalapeño Add olive oil and season to taste with salt.
  • Serve over tostadas or with tortilla chips for dipping.

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