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1
Make the herb seasoning.
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2
Set a dry skillet over medium heat.
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3
Lay in the unpeeled garlic cloves and chiles.
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4
Roast.
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5
Turning frequently, until soft and blotchy brown in spots, about 10 minutes for the chiles and 15 minutes for the garlic.
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6
Cool until handleable, then slip the skins off the garlic, pull the stems off the chiles and roughly chop (no need to remove the seeds).
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7
Place in a food processor along with the cilantro (about 1 cup if packed), parsley (about 1 cup if packed), oil and 2 generous teaspoons salt.
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8
Process until nearly smooth (it will be pasty).
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9
Scrape into a storage container and refrigerate until serving time.
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10
Finish the ceviche.
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11
In a large bowl, whisk together the lime juice and 1/2 cup of the herb seasoning.
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12
(Cover and refrigerate the remainder for another preparation.)
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13
Add the fish and cucumber, and stir to combine.
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14
To blend the flavors, cover and refrigerate for a half hour (for best results no more than an hour).
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15
Taste and season with a little more lime juice or salt if you think necessary, gently stir in the avocado (save out a little for garnish if you want), then serve on lettuce leaf-lined plates or in martini glasses.
