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.
Ceviche Verde - Green Mexican Ceviche
This is a sponsored post, recipe and comments about it are 100% my own. #BarraMonday
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.
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-3s 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.
How to make Green Mexican Ceviche
DIRECTIONS:
- Remove fish skin with a boning or paring knife.
- Cut the fish in small ⅓-in. cubes and place in a glass bowl. Season with salt and add the lime juice. Place in the fridge.
- Finely chop the tomatillos, onion, peppers, and olives. Mix in a large bowl with the cilantro, Mexican oregano, and ground black pepper.
- After 30 minutes, remove fish from the fridge and gently toss with the ingredients into the large bowl. Just before serving, dice the avocado and toss into the ceviche, drizzle the olive oil.
- Serve in cups or small bowls, garnish with some radish slices or tomato slices.
Enjoy!
Provecho!
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 WorldThe 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.
📖 Recipe
Green Mexican Ceviche
Ingredients
- 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
Instructions
- 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.
- Cut the fish in small ⅓-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 marinate for at least 30 minutes. Meanwhile, prepare the rest of the ingredients.
- Finely chop the tomatillos, onion, peppers, and olives. Mix in a large bowl with the cilantro, Mexican oregano, and ground black pepper.
- After 30 minutes, remove fish from the fridge and gently toss with the ingredients into 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.
JOHN.R. WALL
Soo much food,so little time to taste everything,,,,,,,,,,,,Prospero Ano nuevo y Felicidad,,,,,y mucho exito!!
mmartinez
Hello John,
Thank you, happy new year to you too.
Gera Dominguez
This is the first time I heard of Green Ceviche, I'm from Mexico too, and it looks amazingly delicious. I'll try the recipe this weekend. Thank you for all your recipes.