This ceviche verde recipe comes from James London of Chubby Fish in Charleston. With bright citrus, tomatillos, earthy olives, and plenty of cilantro, the ceviche verde is a pristine dish for sharing on a summer day. Many styles of fish will work for this ceviche—the key is to look for sushi grade. Certain fish will need to be cut smaller to allow the fish to tenderize. For tougher fish (tilefish or grouper), London cuts them into ¼-inch cubes; for more tender fish (wahoo or mahi), he’ll go bigger, with ½-inch cubes. You’ll have to gauge which is better for the fish you source.
Serves 4 to 6
8 ounces sushi-grade local fish, cut into ¼-inch or ½-inch cubes
2 tablespoons fresh lime juice, plus more to taste
1 teaspoon salt, plus more to marinate and to taste
½ cup pitted Castelvetrano olives, sliced
¼ cup finely diced tomatillo
2 tablespoons finely minced red onion
½ cup finely chopped cilantro leaves
1½ jalapeños, stemmed, seeded, and finely minced
1 ripe avocado, peeled, pitted, and diced
2 tablespoons high-quality extra-virgin olive oil
House-fried or store-bought tortilla chips for serving
- In a bowl, add fish and sprinkle with several pinches of salt. Stir to combine, then refrigerate for at least 20 minutes until flesh is firm.
- Remove from fridge and add 2 tablespoons lime juice and 1 teaspoon salt; toss to coat. Return to refrigerator to marinate, tossing occasionally until the edges of the cubes turn opaque, about 30 minutes.
- To the bowl, add olives, tomatillo, red onion, cilantro, and jalapeño and stir to combine. Add avocado, stirring gently so as not to smash. Adjust seasoning to taste, adding more salt and lime juice as needed, then drizzle with olive oil. Serve with tortilla chips.
Recipe ByJames London of Chubby Fish in Charleston, SC