Ceviche Verde -- whitefish "cooked" in lime juice and tossed with pureed herbs including basil, a rare ingredient in Mexican cuisine -- is topped with green-olive slices.
- Servings: 12
Source: Martha Stewart Living, February 2003
- 2 pounds firm white fish fillets, skin and bones removed
- 1 cup freshly squeezed lime juice (about 10 limes)
- 2 1/2 teaspoons coarse salt
- Pinch of dried oregano, preferably Mexican
- 1 1/2 cups lightly packed fresh basil leaves
- 1 1/2 cups lightly packed fresh flat-leaf parsley leaves
- 1/4 cup lightly packed fresh mint leaves
- 1 small garlic clove
- 1 serrano chile, cut into pieces
- 1/4 cup water
- 1/4 cup extra-virgin olive oil
- 1/4 cup chopped green olives
- 1/2 cup finely diced white onion
Cut fish into 1/2-inch dice, and place in a nonreactive container. Pour lime juice over fish, and sprinkle with 1 teaspoon salt and oregano; toss to combine. Refrigerate, covered, 6 to 8 hours.
Puree basil, parsley, mint, garlic, serrano, and the water in a blender until smooth but quite thick. With the motor running, add oil in a steady stream. Season with remaining 1 1/2 teaspoons salt.
Drain marinade from fish. Pour herb sauce over fish; toss to combine. Garnish with olives and onion, and serve.