Ceviche Verde

Ingredients

CEVICHE

• 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

SAUCE

• 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)

TO SERVE

• 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

Directions

1. 1

   Put the raw mahi-mahi into a tall, narrow glass or stainless-steel container.

2. 2

   Stir the lime juice, salt and oregano together in a bowl and pour over fish. Refrigerate for 1 hour.

3. 3

   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.

4. 4

   Pour the basil sauce over the ceviche.

5. 5

   Stir in olives, onion, olive oil and lime juice.

6. 6

   Taste and add salt and more lime juice if necessary.

7. 7

   Let stand at room temperature for about 30 minutes, but not longer than 1 hour.

8. 8

   Divide ceviche among cocktail glasses or serving bowls.

9. 9

   Top with avocado slices and serve with tortilla chips.