Ceviche Verde

By mirandavoegeli

Recipes & Menus | recipes

Ceviche Verde

Serves 4

Recipe by Johnny Hernandez, La Gloria, San Antonio

Photograph by Zach DeSart

August 2011

Ingredients

• 1 pound fresh Pacific halibut or other firm-fleshed fish
• 1 teaspoon kosher salt
• 3 tablespoons fresh lime juice
• 2 ripe avocados, peeled and pitted
• 3/4 cup green olives, sliced
• 1/2 cup tomatillos, diced
• 1/4 cup onion, very finely chopped
• 1/4 cup fresh cilantro leaves
• 1 jalapeño, stemmed, seeded, and minced (optional)
• 2 tablespoons olive oil
• Tostadas or torilla chips

Preparation

Step 1

Chop fish into 1/2" cubes; place in medium bowl. Add kosher salt; toss to coat. Add lime juice; toss to coat. Marinate until the edges of the cubes begin to turn opaque, tossing occasionally, about 30 minutes.

Dice avocados; add to bowl along with green olives, tomatillos, onion, cilantro, and jalapeño Add olive oil and season to taste with salt.

Serve over tostadas or with tortilla chips for dipping.