Ceviche Verde
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!
Servings: 4
Ingredients
- 1 pound skinless 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
Calories: 379kcal | Carbohydrates: 13g | Protein: 24g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 56mg | Sodium: 1062mg | Potassium: 1102mg | Fiber: 8g | Sugar: 3g | Vitamin A: 462IU | Vitamin C: 22mg | Calcium: 40mg | Iron: 1mg
