Zutaten für Ceviche Verde
- Fish Fillet
- ½ cup fresh lime juice
- 1 teaspoon salt
- Dried Oregano
- Fresh Basil
- Flat Leaf Parsley
- Fresh Cilantro Leaves
- Fresh Mint Leaves
- Jalapeno
- Garlic Clove
- 2 tablespoons sugar (plus more to taste)
- Manzanilla Olives
- White Onion
- ¼ cup olive oil + extra virgin olive oil for drizzling
- Lime, Juice Of
- 1 ripe avocado, thinly sliced
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Ceviche Verde? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Ceviche Verde
- Place 1 pound of raw mahi-mahi fillets in a tall, narrow glass or stainless steel container.
- In a bowl, whisk together ½ cup fresh lime juice, 1 teaspoon salt, and 1 teaspoon dried oregano. Pour over the fish, ensuring it's fully submerged.
- Refrigerate for at least 1 hour, or up to 2 hours for a more intense flavor.
- While the fish marinates, prepare the basil sauce: Combine 1 cup fresh basil leaves, ½ cup water, ¼ cup olive oil, 2 tablespoons sugar, 1 clove garlic (minced), and a pinch of salt in a blender. Blend until completely smooth, adding more sugar to taste if needed.
- Gently drain the fish, reserving the marinade. Discard the marinade.
- Transfer the fish to a medium mixing bowl.
- Pour the basil sauce over the ceviche.
- Stir in ½ cup chopped red onion, ½ cup pitted Kalamata olives (halved), 1 tablespoon fresh lime juice, and a drizzle of extra virgin olive oil.
- Taste and adjust seasoning, adding salt and/or lime juice as needed.
- Let the ceviche stand at room temperature for 30 minutes to allow the flavors to meld. Do not let it sit longer than 1 hour.
- Divide the ceviche among cocktail glasses or serving bowls.
- Garnish with thin avocado slices and serve immediately with tortilla chips.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
7g
Fat
8g
Carbs
2g
