Ceviche Verde


CevicheVerde -- whitefish "cooked" inlime juice and tossed withpureed herbs including basil, a rare ingredient in Mexicancuisine -- is topped with green-olive slices.


  • 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


  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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