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Gallery Ceviche Verde Recipe Summary Servings: 12
Ingredients Ingredient Checklist 2 pounds firm white fish fillets, skin and bones removed 1 cup freshly squeezed lime juice (about 10 limes) 2 1/2 teaspoons coarse salt Pinch of dried oregano, preferably Mexican 1 1/2 cups lightly packed fresh basil leaves 1 1/2 cups lightly packed fresh flat-leaf parsley leaves 1/4 cup lightly packed fresh mint leaves 1 small garlic clove 1 serrano chile, cut into pieces 1/4 cup water 1/4 cup extra-virgin olive oil 1/4 cup chopped green olives 1/2 cup finely diced white onion
Gallery Ceviche Verde
Recipe Summary Servings: 12
Gallery
Ceviche Verde
Ceviche Verde
Ceviche Verde
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
Ingredients
Ingredients
- 2 pounds firm white fish fillets, skin and bones removed 1 cup freshly squeezed lime juice (about 10 limes) 2 1/2 teaspoons coarse salt Pinch of dried oregano, preferably Mexican 1 1/2 cups lightly packed fresh basil leaves 1 1/2 cups lightly packed fresh flat-leaf parsley leaves 1/4 cup lightly packed fresh mint leaves 1 small garlic clove 1 serrano chile, cut into pieces 1/4 cup water 1/4 cup extra-virgin olive oil 1/4 cup chopped green olives 1/2 cup finely diced white onion
Directions
Cut fish into 1/2-inch dice, and place in a nonreactive container. Pour lime juice over fish, and sprinkle with 1 teaspoon salt and oregano; toss to combine. Refrigerate, covered, 6 to 8 hours.
Puree basil, parsley, mint, garlic, serrano, and the water in a blender until smooth but quite thick. With the motor running, add oil in a steady stream. Season with remaining 1 1/2 teaspoons salt.
Drain marinade from fish. Pour herb sauce over fish; toss to combine. Garnish with olives and onion, and serve.
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All Reviews for Ceviche Verde
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All Reviews for Ceviche Verde
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
