Green Herb Ceviche With Cucumber By James Beard Foundation Rick Bayless Recipes

GREEN CEVICHE WITH CUCUMBER

Steps:

• Place a dry nonstick or cast-iron skillet over medium heat. Roast unpeeled garlic cloves and chilies, turning frequently, until soft, about 10 minutes for the chilies and 15 minutes for the garlic. Cool, then remove skins from garlic and stems from chilies.
• In a food processor, combine chilies, garlic, cilantro, parsley, olive oil and salt. Process until nearly smooth. Cover the herb paste and refrigerate until needed.
• To finish ceviche: In a large bowl, whisk together the lime juice and 1/2 cup of herb paste. Add fish and cucumber, and stir to combine. Cover and refrigerate for 30 minutes (or up to an hour). Transfer remaining herb paste to a jar, cover with a film of oil, refrigerate and save for another use, like stirring into eggs or smearing on chicken before roasting or grilling.
• Taste and season with additional lime juice or salt as desired. Gently fold in most of the avocado, reserving a few cubes as a garnish. Line plates or cocktail glasses with lettuce leaves, and top with ceviche and remaining avocado.

GREEN HERB CEVICHE WITH CUCUMBER BY JAMES BEARD FOUNDATION (RICK BAYLESS)

Steps:

• To make the herb seasoning 1. Set a dry skillet over medium heat.
• 2. Lay in the unpeeled garlic cloves and chiles. Roast, turning frequently, until they are soft and blotchy brown in spots, about 10 minutes for the chiles and 15 minutes for the garlic. Cool until easy to handle, and then slip the skins off the garlic, pull the stems off the chiles, and roughly chop (no need to remove the seeds).
• 3. Put them in a food processor along with the cilantro, parsley, oil, and two generous teaspoons salt. Process until nearly smooth (it will be pasty). Scrape the mixture into a storage container and refrigerate until serving time.
• To make the ceviche 1. In a large bowl, whisk together the lime juice and 1/2 cup of the herb seasoning. (Cover and refrigerate the remainder for another preparation.)
• 2. Add the fish and cucumber, and stir to combine.
• 3. To blend the flavors, cover and refrigerate for 1/2 hour (for best results, no more than one hour). Taste and season with a little more lime juice or salt if needed, then gently stir in the avocado (save a little for garnish if you want). Serve on plates or in martini glasses lined with lettuce leaves.