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Cook the Book: Herb Green Ceviche with Cucumber
Details
- Servings: 10
- Diet: Low-Carb
- Meal: lunch, dinner
- Dish: main course
Cuisine
- south american
Ingredients
- For a scant 1 cup of herb seasoning:
- 1/2 head garlic, cloves broken apart, unpeeled
- 2 to 3 fresh serrano chiles
- 1 medium bunch cilantro (thick bottom stems cut off)
- 1 small bunch flat-leaf parsley (thick bottom stems cut off)
- 1/2 cup olive oil
- Salt
- For finishing the ceviche:
- 1/4 cup lime juice
- 1 1/2 pounds "sashimi-quality" skinless, boneless fish fillets
- 2 (7 ounces total) small "pickle" cucumbers or Persian (baby) cucumbers, cut into 1/2-inch cubes
- 2 ripe large avocados, pitted, flesh scooped from skin and then cut into cubes
- Lettuce leaves (butter lettuce works great here), for garnish
Instructions
Cook the Book: Herb Green Ceviche with Cucumber serves 10 original recipe by Serious Eats.
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