Ceviche Verde
Marcela Valladolid
4-6 servings
45 minutes
Mexican
Seafood
Easy
Halibut cured in lime juice and tossed with a bright tomatillo, jalapeño and cilantro salsa verde, cucumber and avocado. Serve on tostadas for a fresh, easy starter.
Ingredients
- 1 ½ pounds, skinless, boneless halibut, cut into ½ inch cubes
- ½ cup fresh lime juice
- 1 tablespoon extra virgin olive oil
- 5 tomatillos, husked and rinsed
- 1 jalapeño, seeded
- 1 serrano, seeded
- ¼ cup cilantro
- Matriarca Sal de Colima, to taste
- Pepper, to taste
- 2 medium cucumbers, peeled, seeded, and finely chopped
- 2 avocados, cut into cubes
- ½ onion, finely chopped
- Cilantro leaves, for garnish
- Tostadas
Directions
- In a large bowl place halibut cubes, lime juice and olive oil. Sprinkle with a teaspoon of salt. Mix until fish is evenly coated with lime juice. Cover and refrigerate for about 25 minutes.
- In a blender combine tomatillos, jalapeño, serrano, and cilantro. Blend until ingredients are combined. Season to taste with salt and pepper.
- Add salsa verde to the bowl of fish and toss. Add cucumbers, avocado, and onion and combine. Season ceviche to taste with salt and pepper. Served with tostadas and enjoy.
