Ceviche Verde Recipes

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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

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.

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

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 WITH TOSTADAS AND AVOCADO



Ceviche Verde With Tostadas and Avocado image

Provided by David Tanis

Categories     appetizer, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

1 pound firm white-fleshed ocean fish, like snapper or halibut
Kosher salt
1/4 cup freshly squeezed lime juice
1/4 cup red onion, finely diced
1/4 cup chopped scallions
3/4 cup fresh green tomatillos, diced
2 teaspoons serrano or jalapeño chiles, finely chopped, or more to taste
1/2 cup chopped cilantro, leaves and tender stems, roughly chopped
1 head bibb lettuce, leaves separated
4 to 6 corn tostadas or 12 to 18 large tortilla chips
2 firm-ripe avocados
1 bunch red radishes, washed and trimmed
Lime wedges, for garnish

Steps:

  • Dice the fish into 1/4-inch cubes, place in a ceramic or glass bowl and sprinkle with 1 teaspoon kosher salt. Add the lime juice and mix well. Cover with plastic wrap, pressing down so the fish is submerged in the juice. Refrigerate for 30 minutes, or up to an hour for a firmer texture.
  • Drain the fish in a colander and return it to the mixing bowl. Add the onion, scallions, tomatillos and half the chiles. Add a good pinch of salt and mix well. Taste and add more chopped chiles if necessary. Stir in the cilantro and add a squeeze of lime.
  • Line 4 to 6 individual plates with lettuce leaves. Center a tostada or several large tortilla chips on each plate and spoon the ceviche mixture on top.
  • Surround with lightly salted avocado slices, then add radishes and lime wedges.

Nutrition Facts : @context http, Calories 215, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 539 milligrams, Sugar 2 grams, TransFat 0 grams

CEVICHE VERDE



Ceviche Verde image

Provided by Florence Fabricant

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 10

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

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.

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