Herb Green Ceviche with Cucumber Recipe

Name: Herb Green Ceviche with Cucumber
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 head garlic, cloves broken apart, unpeeled; 2 to 3 fresh serrano chiles; 1 medium bunch cilantro (thick bottom stems cut off); 1 small bunch flat-leaf parsley (thick bottom stems cut off); 1/2 cup olive oil; Salt; 1/4 cup fresh lime juice; 1 1/2 pounds sashimi-quality skinless, boneless fish filletsmy favorites are Alaskan halibut, ahi tuna and aqua-cultured Kona Kampachi (a type of yellowtail)cut into 1/2-inch cubes; 2 (7 ounces total) small pickle cucumbers (the kind you get in the farmers market) or Persian (baby) cucumbers, cut into 1/2-inch cubes; 2 ripe large avocados, pitted, flesh scooped from skin and then cut into cubes; Lettuce leaves (butter lettuce works great here), for garnish

Servings: persons

1/2 head garlic, cloves broken apart, unpeeled
2 to 3 fresh serrano chiles
1 medium bunch cilantro (thick bottom stems cut off)
1 small bunch flat-leaf parsley (thick bottom stems cut off)
1/2 cup olive oil
Salt
1/4 cup fresh lime juice
1 1/2 pounds sashimi-quality skinless, boneless fish filletsmy favorites are Alaskan halibut, ahi tuna and aqua-cultured Kona Kampachi (a type of yellowtail)cut into 1/2-inch cubes
2 (7 ounces total) small pickle cucumbers (the kind you get in the farmers market) or Persian (baby) cucumbers, cut into 1/2-inch cubes
2 ripe large avocados, pitted, flesh scooped from skin and then cut into cubes
Lettuce leaves (butter lettuce works great here), for garnish

1
Make the herb seasoning.
2
Set a dry skillet over medium heat.
3
Lay in the unpeeled garlic cloves and chiles.
4
Roast.
5
Turning frequently, until soft and blotchy brown in spots, about 10 minutes for the chiles and 15 minutes for the garlic.
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).
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.
8
Process until nearly smooth (it will be pasty).
9
Scrape into a storage container and refrigerate until serving time.
10
Finish the ceviche.
11
In a large bowl, whisk together the lime juice and 1/2 cup of the herb seasoning.
12
(Cover and refrigerate the remainder for another preparation.)
13
Add the fish and cucumber, and stir to combine.
14
To blend the flavors, cover and refrigerate for a half hour (for best results no more than an hour).
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.

634

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1/2 head garlic, cloves broken apart, unpeeled, 2 to 3 fresh serrano chiles, 1 medium bunch cilantro (thick bottom stems cut off), 1 small bunch flat-leaf parsley (thick bottom stems cut off), and more.

Yes, Herb Green Ceviche with Cucumber falls under the General 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.

That's it — enjoy your meal!

Herb Green Ceviche with Cucumber

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions