Ceviche Verde Recipes

Steps:

• Dice the fish into 1/4-inch cubes, place in a ceramic or glass bowl and sprinkle with 1 teaspoon kosher salt. Add the lime juice and mix well. Cover with plastic wrap, pressing down so the fish is submerged in the juice. Refrigerate for 30 minutes, or up to an hour for a firmer texture.
• Drain the fish in a colander and return it to the mixing bowl. Add the onion, scallions, tomatillos and half the chiles. Add a good pinch of salt and mix well. Taste and add more chopped chiles if necessary. Stir in the cilantro and add a squeeze of lime.
• Line 4 to 6 individual plates with lettuce leaves. Center a tostada or several large tortilla chips on each plate and spoon the ceviche mixture on top.
• Surround with lightly salted avocado slices, then add radishes and lime wedges.

Steps:

• Put the raw mahi-mahi into a tall, narrow glass or stainless-steel container.
• Stir the lime juice, salt and oregano together in a bowl and pour over fish. Refrigerate for 1 hour.
• Meanwhile, combine ingredients for sauce with 1 cup water in a blender until smooth, adding more sugar to taste if necessary. Drain the fish and place in a medium mixing bowl. Discard the marinade.
• Pour the basil sauce over the ceviche.
• Stir in olives, onion, olive oil and lime juice.
• Taste and add salt and more lime juice if necessary.
• Let stand at room temperature for about 30 minutes, but not longer than 1 hour.
• Divide ceviche among cocktail glasses or serving bowls.
• Top with avocado slices and serve with tortilla chips.

Steps:

• Place the mahi mahi in a stainless-steel or nonreactive bowl. Season with salt and let stand 10 minutes, then add the lime juice and toss gently. Cover the bowl with plastic wrap and refrigerate for 1 to 1 1/2 hours.
• Add the tomatillos, olives, red onion, jalapeño, avocado, cilantro, and olive oil and toss gently to combine. Season to taste with salt and serve immediately in individual glass bowls or martini glasses, accompanied by tortilla chips or crackers.

Steps:

• 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.

Steps:

• 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.

Steps:

• Bring a pot of water to a boil, add squid and cook 30 seconds. Drain, and place in ice water.
• Place jalapeno pepper, garlic, oregano, vinegar and 1/4 cup water in a blender, and puree. Transfer to a bowl, and add parsley, cilantro, olive oil and lime juice. Season to taste with salt and pepper. Drain squid, and add. Marinate 15 minutes, then serve.