Ceviche Verde
Bright, zesty, and irresistibly fresh, Ceviche Verde is a vibrant twist on the classic ceviche that’s sure to tantalize your taste buds. Featuring tender, citrus-marinated white fish like sea bass or snapper, this recipe bursts with the bold flavors of fresh cilantro, parsley, and serrano chili, blended into a velvety green sauce with creamy avocado. Balanced with a crunch of cucumber and red onion, it’s a perfect harmony of textures and flavors. Ready in under an hour, this no-cook dish is ideal for summer gatherings or as a light, refreshing appetizer. Serve it with crispy tortilla chips or tostadas for the ultimate crowd-pleaser that highlights the essence of fresh, clean, and herbaceous ingredients. Perfect for seafood lovers, this Ceviche Verde recipe is a must-try masterpiece!
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Recipe Information
Ingredients
- 450 grams fresh white fish (such as sea bass, snapper, or tilapia), skinless and boneless, diced into small cubes
- 120 ml fresh lime juice (from 6-8 limes)
- 30 ml fresh lemon juice (from 1-2 lemons)
- 1 large ripe avocado, peeled and diced
- 1 cup fresh cilantro leaves, chopped
- 0.5 cup fresh parsley leaves, chopped
- 1 medium green serrano or jalapeño chili, deseeded and minced
- 1 small cucumber, diced
- 0.5 medium red onion, finely diced
- 1 medium garlic clove, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon pepper
- to taste tortilla chips or tostadas (optional, for serving)
Instructions
Place the diced fish in a non-reactive bowl (glass or stainless steel work best). Pour the lime and lemon juice over the fish, ensuring it is fully submerged. Cover and refrigerate for 20-30 minutes, until the fish turns opaque and is fully 'cooked' in the citrus juice.
While the fish marinates, prepare the green sauce. In a blender or food processor, combine the chopped cilantro, parsley, avocado, serrano or jalapeño chili, garlic, olive oil, and half of the diced cucumber. Blend until smooth and creamy. Adjust salt and pepper to taste.
Once the fish is ready, drain excess citrus juice but leave about 2-3 tablespoons to keep the fish moist and flavorful.
In a large mixing bowl, combine the marinated fish, green sauce, remaining cucumber, red onion, and a pinch of additional salt and pepper if needed. Gently toss to coat the fish evenly with the sauce.
Serve the ceviche verde immediately with tortilla chips or tostadas on the side. Garnish with extra chopped cilantro, if desired.
Nutrition Facts
Calories |
1321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.5 g | 94% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 2926 mg | 127% | |
| Total Carbohydrate | 75.2 g | 27% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 12.6 g | ||
| Protein | 108.5 g | 217% | |
| Vitamin D | 22.5 mcg | 112% | |
| Calcium | 488 mg | 38% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 4780 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
