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recipes / Ceviches / carmen ramirez’s cebiche verde

Carmen Ramirez’s Cebiche Verde

Servings: 4 to 6
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We adapted this recipe from Carmen's cookbook "Alquimias y Atmosferas Del Sabor." Her original recipe features mackerel, but since it's not readily available in the States, we've substituted halibut.

INGREDIENTS

  • 1 pound halibut, cut into a small dice
  • 1/2 cup fresh 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 jalapeño, finely diced
  • 1 avocado, cut into a small dice
  • 1 cup chopped cilantro
  • 1/2 cup olive oil
  • salt

INSTRUCTIONS

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, stirring several times to ensure the fish cures evenly. Drain the halibut and discard the lime juice.

Transfer the halibut into a large bowl. Gently fold in the tomatillos, olives, onion, jalapeño, avocado, cilantro and olive oil.  Season with salt  and the ceviche is ready to serve.

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Rick Bayless is the chef and owner of an award-winning world of restaurants including Frontera Grill and Topolobampo in Chicago. He is also a teacher, author, philanthropist, YouTube creator and much more. Explore our “About” section to learn more!