Food & Cooking Recipes Ingredients Seafood Recipes Ceviche Verde Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 30, 2017 Print Rate It Share Share Tweet Pin Email Servings: 12 CevicheVerde -- whitefish "cooked" inlime juice and tossed withpureed herbs including basil, a rare ingredient in Mexicancuisine -- is topped with green-olive slices. Ingredients 2 pounds firm white fish fillets, skin and bones removed 1 cup freshly squeezed lime juice (about 10 limes) 2 ½ teaspoons coarse salt Pinch of dried oregano, preferably Mexican 1 ½ cups lightly packed fresh basil leaves 1 ½ cups lightly packed fresh flat-leaf parsley leaves ¼ cup lightly packed fresh mint leaves 1 small garlic clove 1 serrano chile, cut into pieces ¼ cup water ¼ cup extra-virgin olive oil ¼ cup chopped green olives ½ cup finely diced white onion Directions 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. Rate it Print