Ceviche Verde

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 lb fish fillet (mahi-mahi)
• 3/4 cup lime juice, freshly squeezed, strained
• 1 1/2 teaspoons salt
• 1/2 teaspoon dried oregano, crumbled
• 1 cup fresh basil, lightly packed
• 1 cup flat leaf parsley, fresh, lightly packed
• 1/4 cup fresh cilantro leaves
• 15 fresh mint leaves
• 1 jalapeno, thinly sliced
• 1 garlic clove, sliced
• 1/2 teaspoon sugar (or more to taste)
• 20 green manzanilla olives, pitted and halved
• 1/2 onion, small (about 2 ounces)
• 2 tablespoons olive oil
• 1 lime, juice of (as needed)
• salt, if needed (optional)
• 1 avocado, ripe, thinly sliced

Recipe

• 1 put the raw mahi-mahi into a tall, narrow glass or stainless-steel container.
• 2 stir the lime juice, salt and oregano together in a bowl and pour over fish. refrigerate for 1 hour.
• 3 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.
• 4 pour the basil sauce over the ceviche.
• 5 stir in olives, onion, olive oil and lime juice.
• 6 taste and add salt and more lime juice if necessary.
• 7 let stand at room temperature for about 30 minutes, but not longer than 1 hour.
• 8 divide ceviche among cocktail glasses or serving bowls.
• 9 top with avocado slices and serve with tortilla chips.