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August 01, 2018

Ceviche verde

August 01, 2018/ Lucy Waverman

INGREDIENTS

250 grams (8 ounces) boned and skinned halibut or mackerel
1/3 cup lime juice
Sea salt to taste
150 grams (about 5 ounces) tomatillos, finely chopped
1 jalapeno, seeded and finely chopped
1/2 cup finely chopped pitted green olives
1 tablespoon finely chopped white onion
1/4 cup roughly chopped cilantro
2 tablespoons olive oil
2 avocados, peeled and cut into small cubes

METHOD

Cut fish into 1/2-inch pieces and place in bowl. Stir in lime juice and salt and mix well. Refrigerate for about 2 hours.

Stir in remaining ingredients except for avocado, adjust salt and marinate for about 30 minutes. Spoon into glasses (martini work well) and top with avocado.

WINE PAIRING

You’d be better off with a citrusy, lean white, such as Rias Baixas or dry Sherry, both from Spain. Or try a frosty gin or vodka martini with lemon zest. - BeppiCrosariol

Lucy Waverman's Kitchen

Lucy Waverman's Kitchen

All recipes

Lucy Waverman's Kitchen

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Ceviche verde

INGREDIENTS

METHOD