Green Mexican Ceviche

Name: Green Mexican Ceviche
Yield: Yield: 8 Portions
Cuisine: Mexican
Ingredients: Salt, as needed; 1 lb/454 g tomatillos, husks removed, rinsed, diced; 4 oz/113 g small-dice white onions; ½ cup/120 mL lime juice; 3 lb/1.36 kg mahimahi, cut into ¾-in/2-cm dice; Saltine crackers, as needed; 24 manzanilla olives, pitted, finely diced; ½ cup/120 mL extra-virgin olive oil; 1 cup/43 g cilantro stems and leaves, finely cut; 2 jalapeños, cut into small dice (¼ oz/7 g); 2 firm Hass avocados, cut into small dice (4 oz/113 g each)

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

3 lb/1.36 kg mahimahi, cut into ¾-in/2-cm dice
½ cup/120

Americas
Mexico
Fish course
Pescatarian
Street Food
Central America

Method

Combine the fish with the lime juice, cover, and refrigerate for 1 hour.
Remove the fish from the refrigerator and combine with the tomatillos, olives, onions, jalapeños, avocados, cilantro, and oil. Adjust seasoning with salt to taste.
Serve a well-chilled 6-oz/170-g portion in a bowl with saltine crackers on the side.