Green Mexican Ceviche Food

CEVICHE VERDE (GREEN MEXICAN CEVICHE)

Ceviche Verde (Green Mexican Ceviche) image

Provided by Sergio Remolina

Categories Fish Olive Onion No-Cook Lunch Seafood Avocado Summer Healthy Tomatillo Jalapeño Cilantro Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 12

Ingredients

3 pounds mahi mahi, cut into 1/2-inch cubes
Kosher salt
1/2 cup freshly squeezed lime juice
1 pound tomatillos, husked, rinsed, and cut into small dice
24 green Manzanilla olives, pitted and minced
1 red onion, minced
2 jalapeños, minced
2 firm Hass avocados, pitted, peeled, and cut into small dice
1 bunch fresh cilantro leaves and stems, minced
1/2 cup extra-virgin olive oil
Garnish:
Tortilla chips or saltine crackers as desired

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.

MEXICAN CEVICHE

Mexican Ceviche image

This dish is a regular served on the beaches of Mexico. Serve it as a seafood appetizer or as a side salad dish. You can alter it to suit your own taste. Make it as spicy or as mild as you wish. My friends all love it. I often use shrimp & fish or shrimp & scallops - when I do this I do not marinate the shrimp as the shrimp tend to get tough. I steam the shrimp and add them a few hours before serving as I mix all the ingredients together. In Mexico when they make this they often add sea water (not recommened). If you are using frozen fish, choose a firm-fleshed fish and make sure it is fully thawed with as much moisture as possible removed.

Provided by Bergy

Categories Halibut

Time 8h20m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 lb sea bass fillets (or use a mixture of fish and shrimp) or 1 lb red snapper fillet (or use a mixture of fish and shrimp)
5 -6 limes (Enough Juice to cover fish)
1 cup diced fresh tomato
1 green pepper, sweet, chopped
4 tablespoons chopped parsley or 4 tablespoons chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon oregano
2 jalapeno peppers, chopped (or more to suit your taste)
2 tablespoons white vinegar
1 medium onion, finely chopped
2 tablespoons fresh cilantro, chopped
1 dash Tabasco sauce
lettuce leaf (to line serving bowls)
avocado (optional)
black olives, sliced (for garnish) (optional)

Steps:

Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp).
Marinate fish in the lime juice in the fridge overnight (this step cooks the fish).
Stir often.
Pour off most of the lime juice (just leave it moist).
Add remaining ingredients except lettuce, avocado and olive. Do this preferably a few hours before serving & refrigerate.
Toss well and arrange in individual serving bowls that are lined with the lettuce leaves.
If you wish garnish with sliced avocado and sliced black olives.

GREEN CEVICHE WITH CUCUMBER

Green Ceviche With Cucumber image

This is a dish good enough to feed presidents, and that's what it did when the chef Rick Bayless served it at a state dinner at the White House in 2010 for President Felipe Calderón of Mexico. The green hue comes from cilantro and parsley, and the recipe is similar to one in "Fiesta at Rick's," his cookbook published that same year.

Provided by The New York Times

Categories quick, appetizer

Time 25m

Yield 8 to 10 appetizer servings

Number Of Ingredients 11

Ingredients

1/2 head of garlic, cloves separated
2 to 3 fresh serrano chilies
1 cup packed cilantro leaves
1 cup packed parsley leaves
1/2 cup extra-virgin olive oil
2 teaspoons salt
1/4 cup fresh lime juice
1 1/2 pounds sashimi-quality skinless, boneless fish fillets, such as Alaskan halibut, ahi tuna, or farmed yellowtail, cut into 1/2-inch cubes
2 baby cucumbers (about 7 ounces), cut into 1/2-inch cubes
Tender lettuce leaves (such as butter lettuce), for garnish
2 large ripe avocados, pitted, flesh scooped out and cut into 1/2-inch cubes

Steps:

Place a dry nonstick or cast-iron skillet over medium heat. Roast unpeeled garlic cloves and chilies, turning frequently, until soft, about 10 minutes for the chilies and 15 minutes for the garlic. Cool, then remove skins from garlic and stems from chilies.
In a food processor, combine chilies, garlic, cilantro, parsley, olive oil and salt. Process until nearly smooth. Cover the herb paste and refrigerate until needed.
To finish ceviche: In a large bowl, whisk together the lime juice and 1/2 cup of herb paste. Add fish and cucumber, and stir to combine. Cover and refrigerate for 30 minutes (or up to an hour). Transfer remaining herb paste to a jar, cover with a film of oil, refrigerate and save for another use, like stirring into eggs or smearing on chicken before roasting or grilling.
Taste and season with additional lime juice or salt as desired. Gently fold in most of the avocado, reserving a few cubes as a garnish. Line plates or cocktail glasses with lettuce leaves, and top with ceviche and remaining avocado.

Nutrition Facts : @context http, Calories 261, UnsaturatedFat 15 grams, Carbohydrate 7 grams, Fat 19 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 387 milligrams, Sugar 1 gram, TransFat 0 grams

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