Ceviche Verde

by Monica Bennion on September 14, 2012

This recipe is fresh and crisp and pairs nicely with our Mendocino Old Vine Riesling.

3 lbs. mahi mahi, cut into 1/2 inch cubes
Kosher salt
1/2 cup freshly squeezed lime juice
1 lb. tomatillos, husked, rinsed and cut into small cubes
24 green Manzanilla olives, pitted and minced
1 red onion, minced
2 jalapenos, minced
2 firm Hass avocados, pitted, peeled and cut into small cubes
1 bunch fresh cilantro leaves and stems, minced
1/2 cup extra-virgin olive oil
Tortilla chips, optional

1)  Place the mahi mahi in a stainless-steel or nonreactive bowl.  Season with salt and let stand 10 minutes.  Add the lime juice and toss gently.  Cover the bowl with plastic wrap and refrigerate for 1 to 1/2 hours.

2)  Add the tomatillos, olives, red onion, jalapeno, avocado, cilantro and olive oil and toss gently to combine.  Season to taste with salt and serve immediately in individual glass bowls or martini glasses, accompanied by tortilla chips.

Courtesy of Epicurious, contributed by Chef Sergio Remolina

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