Ceviche Verde Recipe

This vibrant Ceviche Verde recipe, adapted from Roberto Santibanez via The Baltimore Sun, is a refreshing seafood sensation! Succulent mahi-mahi (though other firm white fish work well) marinates in zesty lime juice, creating a tender and flavorful ceviche. A vibrant basil sauce adds a layer of complexity, complemented by ripe avocados and crunchy tortilla chips. Minimal prep, maximum flavor – perfect for a summer appetizer or light meal!

Prep Time 45 mins
Cook Time 105 mins
Calories 207.3 kcal
Protein 37g
Rating 5.0 (1 Reviews)
Ceviche Verde 25

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Ceviche Verde

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How to Make Ceviche Verde

  1. Place 1 pound of raw mahi-mahi fillets in a tall, narrow glass or stainless steel container.
  2. 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.
  3. Refrigerate for at least 1 hour, or up to 2 hours for a more intense flavor.
  4. 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.
  5. Gently drain the fish, reserving the marinade. Discard the marinade.
  6. Transfer the fish to a medium mixing bowl.
  7. Pour the basil sauce over the ceviche.
  8. 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.
  9. Taste and adjust seasoning, adding salt and/or lime juice as needed.
  10. 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.
  11. Divide the ceviche among cocktail glasses or serving bowls.
  12. 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