Ceviche Verde-Green Mexican Ceviche

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Ceviche verde recipe

Ceviche (or “cebiche”, it can be spelled several ways) is a dish prepared with raw fish that is usually marinated in lime juice and other fresh ingredients. It is usually prepared with fish, but you can also find it made using shrimp, octopus, crab, and clams. It’s a very popular appetizer in the Gulf of Mexico and the Pacific Coast. Some ingredients change depending on the region of the country, but the traditional ceviche is made with lime juice, tomatoes, peppers, onion, cilantro, oregano and a few drops of spicy salsa, usually a bottled salsa. There are many variations for ceviche, and I particularly like the Acapulco style ceviche that includes Ketchup and a spicy sauce in the list of ingredients.
Ceviche verde

For this recipe I used a fish that I found at my local Whole Foods store. The name of the fish is Australis Barramundi, The Sustainable Seabass (TM). At home we love its mild buttery taste and firm texture. It’s also great just pan fried and eaten in tacos using corn tortillas topped with a cabbage salad and a good salsa. Barramundi fish is a sustainable fish, with extra lean protein and the highest Omega-3’s of any white fish, and half the calories of salmon. Barramundi has a non-fishy taste and smell, is very easy to cook, and is seriously delicious.

Green Ceviche recipe


  • 1 Lb Barramundi fish
  • ½ cup lime juice
  • 4 medium size tomatillos
  • ½ medium size white onion
  • 2 serrano peppers or 1 jalapeño
  • ½ cup chopped cilantro
  • 1 teaspoon Mexican Oregano
  • 8 olives
  • 2 tablespoons olive oil
  • ½ avocado
  • Salt and pepper to taste
  • 1 avocado

To serve:
  • Corn tostadas or saltine crackers
  • Slices of radishes or tomatoes for garnish 


  • Adjust the amount of peppers to your personal liking, you can also use habanero peppers and the flavor of the ceviche will be taken to a whole new wonderful level.
  • I like to chop the green ingredients, but you can also use your food processor and process the tomatillos, onion, peppers, and olives to a very rough chunky consistency.


Ceviche verde

1.     Remove fish skin with a boning or paring knife. To do this, put your fillet on the cutting board with the skin side down, and make a cut to separate a small flap of the skin in one of the corners closest to you.  Grab the flap, and slide the knife between the skin and the fillet. Make sure to slide the knife all the way under the fillet, trying not to leave any of the fish meat on the skin.
2.     Cut the fish in small 1/3-in. cubes and place in a glass bowl.  Season with salt and add the lime juice. Cover the bowl with plastic wrap and place in the fridge, and marinade for at least 30 minutes. Meanwhile prepare the rest of the ingredients.
3.     Finely chop the tomatillos, onion, peppers, and olives. Mix in a large bowl with the cilantro, Mexican oregano and ground black pepper.
4.     After 30 minutes, remove fish from the fridge and gently toss with the ingredients on the large bowl.  Just before serving, dice the avocado and toss into the ceviche, drizzle the olive oil, and taste to add more salt if needed.
Serve in cups or small bowls, garnish with some radish slices or tomato slices.


ceviche verde receta

Mely Martinez

To know more about Australis Barramundi check this video for The Better World Fish Farm (one minute video

To tasty and sustainable fish, check out your local supermarket, stores such as HEB, Shop Rite, Central Market, Sprouts, Costco, Whole Foods, Giant, BJ’s, Stop and Shop, and even Trader Joe’s (under TJ brand). I’m sure you can buy it in your area, to find out where to buy it visit The Better Fish website. And once you are there, check their recipe section full of great ideas to make your dinner a memorable one. HERE

 A Better World
The Monterey Bay Aquarium’s Seafood Watch has rated Australis Barramundi as a World’s first “Best Choice” marine-raised fish.  The use of Smart Aquaculture ™ ensure the responsible and the best conditions to raise this fish, which is also considered the best-in class as a sustainable seafood for its low impact on the environment and carbon print.

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