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Ceviche Verde

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Ingredients

Adjust Servings:
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

Nutritional information

207.3
Calories
104 g
Calories From Fat
11.6 g
Total Fat
1.7 g
Saturated Fat
41.6 mg
Cholesterol
790.3 mg
Sodium
8.8 g
Carbs
3.4 g
Dietary Fiber
1.9 g
Sugars
18.9 g
Protein
192g
Serving Size

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Ceviche Verde

Features:
    Cuisine:

    Good! GooD! GOOD! I don't have mahi-mahi...used tilapia (it's what I have on hand!), so that may have made things taste differently, but such is life. Left the jalapeno out and used Spanish olives for serving. Remember how Gomer Pyle would say, "Golllleeee"? Well, that's what I thought! Remotely reminds me of herring sort-of, kind-a, in a way. But better. Much better! Thanks for a great recipe.

    • 125 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Ceviche Verde, 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 , Good! GooD! GOOD! I don’t have mahi-mahi used tilapia (it’s what I have on hand!), so that may have made things taste differently, but such is life Left the jalapeno out and used Spanish olives for serving Remember how Gomer Pyle would say, Golllleeee ? Well, that’s what I thought! Remotely reminds me of herring sort-of, kind-a, in a way But better Much better! Thanks for a great recipe , 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


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    Steps

    1
    Done

    Put the Raw Mahi-Mahi Into a Tall, Narrow Glass or Stainless-Steel Container.

    2
    Done

    Stir the Lime Juice, Salt and Oregano Together in a Bowl and Pour Over Fish. Refrigerate For 1 Hour.

    3
    Done

    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
    Done

    Pour the Basil Sauce Over the Ceviche.

    5
    Done

    Stir in Olives, Onion, Olive Oil and Lime Juice.

    6
    Done

    Taste and Add Salt and More Lime Juice If Necessary.

    7
    Done

    Let Stand at Room Temperature For About 30 Minutes, but not Longer Than 1 Hour.

    8
    Done

    Divide Ceviche Among Cocktail Glasses or Serving Bowls.

    9
    Done

    Top With Avocado Slices and Serve With Tortilla Chips.

    Avatar Of Luke Lopez

    Luke Lopez

    Latin cuisine expert infusing his dishes with traditional and authentic flavors.

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