Ceviche, Dressed In Green

1. 1

   Cut the fish into 1/2 inch by 1 inch thin strips. In a non-reactive shallow bowl, arrange the fish on the bottom. Grate a small amount of the salt on top. Pour the lime juice over the fish and completely cover. Cover and chill for about 3 hours.

2. 2

   Then prepare a bed of torn baby spinach leaves (or other greens of your choice such as cress or mache). Spoon the fish onto the bed with some of the citrus juice.

3. 3

   Dice the avocado and add to the plate. Tightly roll the basil leaves, thinly snip and add to the salad. Gently toss. Grate some salt over the top. Lightly drizzle some excellent quality EVOO on top (first cold press from Nudo, for example) Let the flavors meld together for about 15 minutes. Top with crushed pistachios. Serve with fresh lime wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.