Ceviche Verde Recipe

Name: Ceviche Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CEVICHE; 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; SAUCE; 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); TO SERVE; 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

Servings: persons

CEVICHE
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
SAUCE
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)
TO SERVE
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

1
Put the raw mahi-mahi into a tall, narrow glass or stainless-steel container.
2
Stir the lime juice, salt and oregano together in a bowl and pour over fish. Refrigerate for 1 hour.
3
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.
4
Pour the basil sauce over the ceviche.
5
Stir in olives, onion, olive oil and lime juice.
6
Taste and add salt and more lime juice if necessary.
7
Let stand at room temperature for about 30 minutes, but not longer than 1 hour.
8
Divide ceviche among cocktail glasses or serving bowls.
9
Top with avocado slices and serve with tortilla chips.

172

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: CEVICHE, 1 lb fish fillet (mahi-mahi), 3/4 cup lime juice, freshly squeezed, strained, 1 1/2 teaspoons salt, and more.

Yes, Ceviche Verde falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ceviche Verde

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