Ceviche Verde

Name: 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); salt, if needed (optional); 1 avocado, ripe, thinly sliced

20 ingredients

9 steps

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

1

Put the raw mahi-mahi into a tall, narrow glass or stainless-steel container.
2

Stir the lime juice, salt and oregano together in a bowl and pour over fish. Refrigerate for 1 hour.
3

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.
4

Pour the basil sauce over the ceviche.
5

Stir in olives, onion, olive oil and lime juice.
6

Taste and add salt and more lime juice if necessary.
7

Let stand at room temperature for about 30 minutes, but not longer than 1 hour.
8

Divide ceviche among cocktail glasses or serving bowls.
9

Top with avocado slices and serve with tortilla chips.