| Prep: 30 mins | Cook: 2-3 hours (marinating) | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 254 | 12g | 1.8g | 12g |
| sugars | fibre | protein | salt |
| 6g | 3g | 22g | 0.75g |
Why I Love Mexican Ceviche Verde
Whether it’s an outdoor get-together or an evening with my partner, Gordon, a satisfying platter of Ceviche Verde always seems to hit the spot. This Mexican specialty intertwines the vivacity of freshly-caught fish with the freshness and subtlety of a variety of herbs, vegetables, and fruit juices. Although the fish I typically handle may differ from the trout abundant in Colorado’s mountain streams, there’s something about the preparation of this recipe that reminds me of the harmonious dance of nature that unfolds every day in the wilderness.
How My Surroundings Inspire Me
Living amidst the Rocky Mountains, one tends to develop a profound appreciation for the beauty and richness of the great outdoors. Much like how game meats and trout dishes speak volumes about the essence of the mountain terrain, Ceviche Verde perfectly captures the spirit of Mexico’s coastal regions. And while I’m not exactly fishing out of the Pacific Ocean, I can’t resist the opportunity to experiment with sushi-grade white fish in a recipe that’s as refreshing as it is satisfying.
Roots of My Recipe
While I might not have a specific chef in mind as the source of my inspiration, I can’t emphasize enough the influence of my travels and culinary explorations on refining my taste and cooking techniques. Making Ceviche Verde takes me back to my time exploring the food markets of Mexico City, where the freshness of the produce and the vibrancy of the cuisine left an indelible impression. You can explore the market atmosphere and food culture by clicking here.
The Versatility of Ceviche Verde
The beauty of Ceviche Verde lies in its versatility. Its zesty, refreshing characteristics make it an ideal companion for many dishes, especially those from the Mexican cuisine. For instance, while it holds its own as a standalone dish, served with tortilla chips or tostadas, it can also work beautifully as a vibrant, flavorful topping for a main dish like grilled chicken or fish. Similar dishes include Aguachile, and Pico de Gallo, which echo the use of fresh ingredients and citrus tang.
So, whether you’re hosting a garden party on a sunny afternoon or are cuddling up with your loved one on a breezy night, give Ceviche Verde a try. I have no doubt that just as it has time and again for me, this dish will open up a brand new facet of flavor and refreshment in your culinary endeavors.
What You’ll Need
- 1 cup freshly squeezed lime juice
- 1 cup freshly squeezed orange juice
- 1 cup of chopped fresh cilantro
- 1 medium-sized jalapeno, finely chopped
- 2 lbs fresh, sushi-grade white fish (like halibut, bass, or snapper), cut into bite-sized pieces
- 1 English cucumber, diced
- 1 medium-sized red onion, diced
- 1/2 cup of chopped scallions
- 1 ripe avocado, pitted and diced
- 1 cup tomatillos, husked, rinsed, and finely chopped
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper to taste
- 1 cup of chopped fresh mint
- Tortilla chips or tostadas for serving
Method
Step One
Start by making the ceviche base. In a large bowl, combine the freshly squeezed lime juice and orange juice, along with the finely chopped jalapeno, and the chopped cilantro. Stir all the ingredients together to ensure they’re evenly distributed.
Step Two
Add the bite-sized pieces of fresh fish into the bowl with the citrus and cilantro mixture. Stir well so that the fish is coated with the juice mixture. This process is called “cooking” the fish in the citrus juice and will take about 15 to 20 minutes. Ensure that all pieces of fish are submerged in the juice. While the fish is marinating, you can proceed to step three.
Step Three
Prepare the rest of your ingredients. Dice your English cucumber, red onion, and rinse and finely chop your tomatillos. Chop the scallions and fresh mint, then dice the ripe avocado. Be sure to pit the avocado first before dicing.
Step Four
After the fish has marinated, add the cucumber, red onion, tomatillos, and scallions to the bowl. Stir well to combine.
Step Five
Slowly drizzle in the extra-virgin olive oil while stirring the ceviche constantly.
Step Six
Season with salt and freshly ground black pepper to taste, and then add the diced avocado and fresh mint. Stir again to combine all ingredients thoroughly.
Step Seven
Finally, serve your ceviche verde with tortilla chips or tostadas. Enjoy this fresh, flavorful, and healthy dish!
