Welcome to my ceviche verde recipe! As a chef specializing in both Brazilian and American cuisine, I know a thing or two about creating flavorful dishes that are guaranteed to impress.
Ceviche is a classic South American dish made of fresh raw fish marinated in citrus juices and seasonings. This particular recipe puts a twist on the traditional ceviche by incorporating fresh herbs like cilantro, mint, and parsley, as well as tangy tomatillos, green olives, and spicy habaneros.
The result? A vibrant green ceviche that bursts with flavor in every bite! Whether you’re a seafood lover or simply looking for a refreshing summer dish, this ceviche verde recipe is sure to impress. So grab your knives and bowls, it’s time to get cooking!
Why You’ll Love This Recipe
Are you a lover of Mexican cuisine and looking for something refreshing and flavorful to tantalize your taste buds? Look no further than this ceviche verde recipe! I guarantee the unique combination of ingredients in this dish will leave you wanting more.
One of the reasons why you’ll love this ceviche verde recipe is that it uses fresh and healthy ingredients. The dish features protein-rich shrimp, which pairs well with fresh tomatillos, avocados, and other herbs like cilantro, basil, parsley, and mint leaves, providing essential vitamins and minerals for an energizing meal. The lime juice in the recipe also adds a zesty kick that balances out the various flavors.
Another reason why this recipe is sure to be a hit is its flexibility. You can easily customize it by substituting different proteins like fish or even mixing various proteins like shrimp and fish together if desired. The avocado in this dish comes in handy by complementing any protein making it more delicious. You can also adjust the level of heat by adding more or less serrano peppers, habanero peppers, or other hot peppers for a spicier or milder version of the dish.
Lastly, this ceviche verde recipe is easy to make but has complex flavors that will impress your friends and family. With ten simple steps, it doesn’t take long to prepare this mouthwatering dish that can brighten up any mealtime. You can serve it as an appetizer, snack, or main course. It’s a great choice to enjoy for lunch on a hot summer day or as an addition to any potluck menu.
In conclusion, there are numerous reasons why you’re going to love this ceviche verde recipe. From fresh ingredients to its versatile nature and delicious taste with a zesty kick; all these reasons make it worth trying today! Don’t just take my word for it- try out this amazing recipe today and see for yourself why it’s the perfect addition to your recipe collection.
Here is what you’ll need to make our delicious Ceviche Verde Recipe:
- 1 pound of firm-fleshed white fish or shrimp
- 1/2 red onion, finely diced
- ½ Cup fresh lime juice, plus ¼ Cup for sauce
- 2 garlic cloves, minced
- 1 teaspoon of sugar
- 1 teaspoon kosher salt (plus more to taste)
- 4 cups finely diced fresh tomatillos
- ½ cup fresh cilantro leaves, chopped
- ½ cup fresh flat-leaf parsley leaves, chopped
- ¼ cup olive oil
- 2 ripe avocados, peeled and chopped into small bite-sized pieces
For the Verde Sauce:
- ½ cup of chopped cucumber and cilantro
- 2 garlic cloves, minced
- 1 habanero pepper, seeded and finely chopped (optional)
- 1 serrano pepper, seeded and finely chopped (optional)
- 2 scallions, thinly sliced
- Juice from two limes
- Salt and pepper to taste
Pro tip: You can also use striped bass, halibut or other firm fish for this recipe. Just double-check that the fish is safe to eat raw.
The Recipe How-To
Step 1: Marinate the Shrimp
The first step to making this ceviche verde recipe is marinating the shrimp. In a large bowl, add 1 pound of peeled and deveined shrimp along with ¼ cup of fresh lime juice and a pinch of kosher salt. Toss to coat the shrimp evenly in the lime juice and let it sit for 10-15 minutes until it turns pink and opaque.
Step 2: Prepare the Ceviche Verde Ingredients
While the shrimp marinates, prepare the rest of the ingredients for the ceviche verde. Finely dice 4 cups of firm-fleshed white fish, such as halibut or striped bass, and add it to a large mixing bowl. Next, add 2 cups of fresh tomatillos (husked, rinsed, and roughly chopped), 2 garlic cloves (peeled and finely minced), 1/2 cup of chopped fresh cilantro leaves, 1/4 cup each of chopped fresh mint leaves and flat-leaf parsley, and 1 tablespoon each of chopped fresh basil and dried oregano.
Step 3: Make the Salsa Verde
In a separate mixing bowl, make the salsa verde by blending together 1 cup of green olives (pitted), 1/2 cup of olive oil, 2 habanero peppers (stemmed and seeded), 2 serrano peppers (stemmed and seeded), 4 scallions (trimmed and roughly chopped), and 4 garlic cloves (peeled). Once blended, add the mixture to the mixing bowl with the ceviche ingredients.
Step 4: Combine Ceviche Verde Ingredients
Add the marinated shrimp to the mixing bowl with all other ceviche verde ingredients. Toss to combine everything evenly so that all parts get coated in that delicious salsa verde.
Step 5: Cool in the Refrigerator
Cover the mixing bowl with a plastic wrap and refrigerate for about 30 minutes to an hour. This step will help all the flavors come together and also chill the ceviche.
Step 6: Serve
Divide the ceviche verde into serving bowls and garnish with thinly sliced fresh avocados, diced red onions, fresh cilantro leaves, fresh lime wedges, and a sprinkle of salt. Your guests can add these extras on their preferences but if you want my suggestion, go heavy on the avocado.
Enjoy this excellent ceviche verde perfect for any occasion!
Substitutions and Variations
Looking to switch things up and add your own personal touch to this ceviche verde recipe? Don’t be afraid to get creative with substitutions and variations! While this recipe already offers tons of flavor and texture, there are a few substitutions you can make to customize the dish.
For starters, if you’re not a fan of shrimp or fish, you could experiment with other proteins like chicken or tofu. Simply adjust the cooking time accordingly and make sure the protein is cooked through before adding it to the ceviche.
Another substitution to consider is swapping out the tomatillos for fresh tomatoes. This will change up the overall taste of the dish a bit, but still maintains that fresh and bright flavor that ceviche is known for.
For an extra burst of flavor, try adding in some diced pineapple or mango. The sweetness will complement the tanginess of the lime juice perfectly. You can also add in some diced jalapenos or serrano peppers if you like things with a little heat.
Finally, consider switching up the herbs used in this recipe. While cilantro, mint, and parsley all work well together here, feel free to try different combinations like basil and oregano or even using just one herb over another.
Overall, don’t be afraid to experiment with substitutions and variations! That’s part of what makes cooking such a fun and creative process. Just be sure to keep in mind that certain ingredient changes may alter the consistency or texture of the ceviche, so use your best judgment when experimenting.
Serving and Pairing
Now that you have made this delicious ceviche verde recipe, it’s time to serve and enjoy it with the perfect accompaniments. The bright and zesty flavors of this dish pair perfectly with a variety of beverages and side dishes.
For a refreshing and light drink, consider serving the ceviche with a cold beer or a crisp white wine such as Sauvignon Blanc or Albariño. If you are looking for something non-alcoholic, try pairing it with a fresh homemade lemonade or an agua fresca made with cucumber, lime or watermelon.
As for the side dishes, you can never go wrong with freshly baked tortilla chips or a side of rice and beans. A tropical fruit salad, made of mangoes or papayas, also makes for a great pairing. For those who want to keep it light or focus solely on the ceviche’s herbs and spices, a simple side salad works well too.
Do not forget to garnish your ceviche plate with additional sliced avocado, cilantro leaves, and lime wedges. These garnishes will add color to your presentation while clearing your palate between bites.
Whether served as an appetizer on game night or as the main course at your next family gathering, trust me that your guests—whether Brazilian food lovers or American cuisine connoisseurs—will be impressed by your skills in making this exquisite ceviche verde recipe.
Make-Ahead, Storing and Reheating
Looking to get ahead with your ceviche verde recipe? This dish benefits from a bit of time in the fridge, allowing all of the flavors to meld together. Here’s what to do if you’re looking to make it ahead of time.
To make ahead: Follow the recipe instructions as usual, but hold off on adding the avocado until you’re ready to serve. Cover and refrigerate things like the fish, shrimp, and salsa verde for up to 24 hours. When you’re ready to serve, chop and add the avocado, then give everything another good toss.
Storing: Any leftover ceviche should be covered and refrigerated immediately. Because of its raw fish or shrimp content, it’s best eaten within one or two days.
Reheating: Ceviche is not traditionally reheated, as doing so can lead to overcooked fish or rubbery shrimp. Instead, simply bring it back to room temperature before serving. If the texture is a bit firmer than you prefer, stir in a bit more lime juice or salsa verde, as both contain enzymes that will continue to break down the fish or shrimp as it sits.
With these simple tips, you can enjoy your ceviche verde recipe without having to worry about timing it just right.
Tips for Perfect Results
Ceviche Verde is the perfect appetizer for any occasion. Whether you are having a small, intimate gathering or a big party, this dish is sure to impress. Here are some tips to help you make the perfect Ceviche Verde every time:
1. Use fresh seafood
The most important ingredient in ceviche is the seafood, so it’s crucial to use only the freshest fish and shrimp available. When buying fish, look for firm fleshed fish such as striped bass, halibut or erizo. For shrimp, fresh is always best.
2. Marinate for the right amount of time
Marinating too long can result in tough or rubbery seafood, while marinating too little can make the ceviche taste less flavorful. For best results, marinate your seafood for 20-30 minutes until it is fully cooked through.
3. Dice ingredients evenly
Uniformly diced ingredients will ensure that all pieces cook evenly and that each bite contains a bit of everything.
4. Don’t overdo it on the acid
Though lime juice plays an important role in cooking the seafood in ceviche, too much can overpower the dish and make it overly sour. For this recipe, 1/4 cup lime juice per pound of seafood is enough to give the necessary tang without overpowering other flavors.
5. Balance your seasoning carefully
The goal of ceviche seasoning should be to get a balance of flavors rather than just one overpowering taste such as salt or sugar. Use kosher salt and sugar sparingly after tasting to get the right balance but avoid using too much at once since there’s no going back once you have added larger amounts.
By following these tips, you’ll be able to make an excellent Ceviche Verde every single time. Impress your guests with your culinary skills and keep them coming back for more!
In conclusion, this ceviche verde recipe is a must-try for any food lover looking to venture into the world of Mexican cuisine. The combination of fresh ingredients, herbs, and spices in this dish will take your taste buds on a journey to the vibrant streets of Mexico. And with the versatility of this recipe, you can make it your own by swapping out ingredients or experimenting with different seafood options.
Additionally, this recipe is not only delicious but also nutritious. It is a great source of protein from seafood and healthy fats from avocados. By making this ceviche verde recipe at home, you have complete control over the quality and freshness of the ingredients used.
So what are you waiting for? Head to the grocery store and pick up the ingredients needed for this ceviche verde recipe to impress your family and friends with your new Mexican cuisine skills. Trust me; they will be coming back for seconds, thirds, and maybe even fourths!
Ceviche Verde Recipe
- 1 lb fish fillet (mahi-mahi)
- 3/4 cup lime juice, freshly squeezed, strained
- 1 1/2 teaspoons salt
- 1/2 teaspoon dried oregano, crumbled
- 1 cup fresh basil, lightly packed
- 1 cup flat leaf parsley, fresh, lightly packed
- 1/4 cup fresh cilantro leaves
- 15 fresh mint leaves
- 1 jalapeno, thinly sliced
- 1 garlic clove, sliced
- 1/2 teaspoon sugar (or more to taste)
- 20 green manzanilla olives, pitted and halved
- 1/2 white onion, small (about 2 ounces)
- 2 tablespoons olive oil
- 1 lime, juice of (as needed)
- salt, if needed (optional)
- 1 avocado, ripe, thinly sliced
- Put the raw mahi-mahi into a tall, narrow glass or stainless-steel container.
- Stir the lime juice, salt and oregano together in a bowl and pour over fish. Refrigerate for 1 hour.
- Meanwhile, combine ingredients for sauce with 1 cup water in a blender until smooth, adding more sugar to taste if necessary. Drain the fish and place in a medium mixing bowl. Discard the marinade.
- Pour the basil sauce over the ceviche.
- Stir in olives, onion, olive oil and lime juice.
- Taste and add salt and more lime juice if necessary.
- Let stand at room temperature for about 30 minutes, but not longer than 1 hour.
- Divide ceviche among cocktail glasses or serving bowls.
- Top with avocado slices and serve with tortilla chips.
Add Your Own Notes
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.