Green Mexican Ceviche
Makes 6 servings

Ingredients

3 lb mahimahi, cut into 3/4-in dice 1/2 cup freshly squeezed lime juice 1 lb tomatillos, husks removed, rinsed, diced 24 manzanilla olives, pitted, finely diced 1/2 cup small-dice white onions 2 jalapeños, cut into small dice 2 firm Hass avocados (about 4 oz each), cut into small dice 1…

CIA FOODIES


Green Mexican Ceviche

Makes 6 servings

Ingredients

  • 3 lb mahimahi, cut into 3/4-in dice
  • 1/2 cup freshly squeezed lime juice
  • 1 lb tomatillos, husks removed, rinsed, diced
  • 24 manzanilla olives, pitted, finely diced
  • 1/2 cup small-dice white onions
  • 2 jalapeños, cut into small dice
  • 2 firm Hass avocados (about 4 oz each), cut into small dice
  • 1 cup cilantro stems and leaves, minced
  • 1/2 cup extra-virgin olive oil
  • Salt, as needed
  • Totopos (corn tortilla chips) or saltine crackers, as needed

Directions

  1. Combine the fish with the lime juice. Cover and refrigerate for 1 hour.
  2. Remove the fish from the refrigerator and combine with the tomatillos, olives, onions, jalapeños, avocados, cilantro, and oil. Adjust seasoning with salt to taste.
  3. Serve well-chilled with totopos or saltine crackers on the side.

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