Green Mexican Ceviche Recipes

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

Time 30m

Number Of Ingredients 14

Ingredients

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

Ingredients

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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