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Ceviche Verde

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


  1. 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.

  2. 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.

  3. Drain marinade from fish. Pour herb sauce over fish; toss to combine. Garnish with olives and onion, and serve.

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