Ceviche Verde Recipes

CEVICHE VERDE

Ceviche Verde image

Provided by Florence Fabricant

Time 50m

Yield 4 servings

Number Of Ingredients 10

Ingredients

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

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

Ingredients

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

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

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

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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