Green Ceviche With Cucumber
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½head of garlic, cloves separated
- 2 to 3fresh serrano chilies
- 1cup packed cilantro leaves
- 1cup packed parsley leaves
- ½cup extra-virgin olive oil
- 2teaspoons salt
- ¼cup fresh lime juice
- 1½pounds sashimi-quality skinless, boneless fish fillets, such as Alaskan halibut, ahi tuna, or farmed yellowtail, cut into ½-inch cubes
- 2baby cucumbers (about 7 ounces), cut into ½-inch cubes
- Tender lettuce leaves (such as butter lettuce), for garnish
- 2large ripe avocados, pitted, flesh scooped out and cut into ½-inch cubes
Nutritional analysis per serving (10 servings)
261 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 18 grams protein; 387 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
To finish ceviche: In a large bowl, whisk together the lime juice and ½ 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.
- Step 4
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.
Private Notes
Comments
For God's sake, check the spice level of your chilies. They are a lot hotter for those of us who live in the sun belt. I needed to seed mine in order to not overpower the fish.
What do you think about substituting scallops for the fish?
This is easy and delicious. I used tuna and the only thing I would modify is the chopped size of the cucumber which I will make a little smaller next time.
For God's sake, check the spice level of your chilies. They are a lot hotter for those of us who live in the sun belt. I needed to seed mine in order to not overpower the fish.
What do you think about substituting scallops for the fish?