Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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Recipes from Chef Rick Bayless

Carmen Ramirez's Cebiche Verde de Sierra

Serves 4 to 6

We adapted this recipe from Carmen's cookbook "Alquimias y Atmosferas Del Sabor".  This is the recipe that inspired Rick to create his "Green Herb Ceviche" and one of the dishes that Carmen served us during our trip to Mexico City.  The dish showcases the flavors of Veracruz and will make a nice addition to your ceviche recipe collection.  Carmen suggests serving the ceviche in stemmed crystal glasses.  Her original recipe features mackerel, but since it's not readily available here, we've substituted halibut.

Ingredients

1 pound halibut, cut into a small dice
1/2 cup lime juice
1 pound tomatillos, peeled and rinsed, cut into a small dice
12 green olives, chopped  (manzanilla olives work well)
1/2 large white onion, finely diced
1 jalapeno, finely diced
1 avocado, cut into a small dice
1 cup chopped cilantro
1/2 cup olive oil
Salt


Directions

Scoop the halibut into a small bowl and pour in the lime juice.  Stir to coat, then cover with plastic wrap and refrigerate for 1 hour.  During that hour, stir the halibut several times to ensure that the fish is curing evenly.  After the hour, drain the halibut and discard the lime juice.

Transfer the halibut into a large bowl.  Gently fold in the tomatillos, olives, onion, jalapeno, avocado, cilantro and olive oil.  Add salt to taste.   The ceviche is ready to serve.

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