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How about an interesting recipe that does not require cooking from the stove or oven? That’s what I was thinking recently during our interminable heat wave. Warming up the house that the air conditioner has labored all day to keep somewhat cool was just not appealing to me.
This ceviche verde has everything I want in a summer dinner. It is light, healthy, easy to prepare, has interesting flavors, and does not call for an oven to be turned on. The acid from the citrus that cures the fish. Therefore, it “cooks” like magic.
Served as an appetizer, light lunch or dinner, this is a simple and satisfying way to enjoy bright summer flavors in a no-cook seafood salad. Maybe I should call this seafood salsa.
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Ceviche Verde
Ingredients
- 1 pound fresh Halibut or other firm white fish, cut into ½ inch cubes
- 1 teaspoon Kosher salt
- 3 tablespoons freshly squeezed lime juice
- 2 ripe avocados, peeled, pitted, and diced
- ¾ cup small Manzanilla olives, pitted and sliced
- 3 medium tomatillos, diced
- ¼ cup white onion, finely diced
- ¼ cup chopped fresh cilantro
- 1 to 2 jalapeños, stemmed, seeded, and minced
- 2 tablespoons Extra-virgin olive oil
Accompaniments
- Tortilla chips
Instructions
- Place the fish, salt, and lime juice in a medium bowl and toss to coat. Marinate until the edges of the fish cubes begin to turn opaque, tossing occasionally, about 30-45 minutes.
- Add the avocados, olives, tomatillos, white onion, cilantro, jalapeños, and olive oil. Gently toss to combine. Season with salt and serve with tortilla chips. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks seriously delicious!
Nice post. I was wondering if you would like to put up a link in my Food on Friday : fish and seafood.