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

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

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

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