Ceviche Verde

By: Hannah Lee Leidy

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Serves 2

  • Kosher salt
  • 8 ounces sushi grade local fish of your choosing*
  • 2 tablespoons fresh lime juice, plus more to taste
  • 3 ounces pitted castelvetrano olives, sliced into rounds
  • 2 ounces cilantro leaves, finely chopped
  • 1½ ounces red onion, brunoise
  • 2 ounces cilantro leaves, finely chopped
  • 1½ jalapeños, stemmed and seeded, brunoise
  • 2 tablespoons olive oil
  • 1 ripe avocado, peeled, pitted, and diced
  • Tortilla chips

  • Note: certain fish will need to be cut smaller to allow fish to tenderize. For tougher fish, (tilefish, grouper etc.) cut into ¼” cubes. For more tender fish, (wahoo, mahi) cut into ½” cubes.

Salt the fish fillet and allow to sit refrigerated for at least 20 minutes to firm up the flesh. In a mixing bowl, add fish, lime juice, 1 teaspoon salt, tossing to coat. Marinate for about 30 minutes, tossing occasionally until the edges of the cubes turn opaque.

Add remaining ingredients, except tortilla chips, to the bowl and adjust seasoning, making sure to add avocado at the very end so as not to smash it. Serve with fried tortilla chips.

  • From Ian Holmes, Wiki Wiki Sandbar, South Carolina

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