Fish Ceviche Verde

By: Amber
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With tender white fish, avocado, cilantro, and tomatillos, this recipe for fish ceviche verde is packed with flavor! In this recipe, we'll walk you through how to make perfect ceviche every time.

fish ceviche verde - fish ceviche topped with jalapenos and limes in a blue bowl on a marble slab surrounded by tortilla chips

I've always loved a good ceviche. Growing up, my mom was known for her shrimp ceviche and always made it for parties and special occasions, and I always jumped at the chance to order it any time I found it on a menu. However, it wasn't until a few years ago on a trip to Mexico that I really fell in love with it. On our week-long trip, we ate different varieties of fresh shrimp and fish ceviche every day, and I came home wishing I could find it as easily here at home as I did in Mexico.

While ceviche sounds intimidating to make (it does involve raw seafood after all!), I was happy to find that it really is pretty simple! All you need is good-quality, fresh fish, a lot of lime juice, veggies, cilantro, and avocado to make a delicious ceviche that's a perfect party appetizer on a warm summer day, or even makes for a great light dinner.

fish ceviche verde - fish ceviche topped with jalapenos and limes in a blue bowl on a marble slab surrounded by tortilla chips

What is Ceviche?

Ceviche is a fish recipe that is said to have originated in Peru over 2000 years ago. There are many regional variations to ceviche throughout Latin America, depending on what seafood, fruit, and vegetables are available there. However, the base of every ceviche recipe is citrus-marinated seafood, with lime juice being the most commonly used. The lime juice denatures the proteins in the fish, causing it to become firm just as if it had been cooked with heat. Once the fish has had time to cure in the lime juice, additional ingredients like tomatoes, onions, cilantro, and sometimes fruit like mango or pineapple is added to the ceviche.

Is it safe to eat ceviche?

At this point, you may be wondering whether it is safe to eat ceviche. Generally, ceviche is safe to consume. Remember that even though the fish looks cooked, the citric acid in lime juice can't kill as much bacteria as cooking with heat will. This doesn't mean you should avoid eating ceviche though! Instead, just like any time you eat raw fish, take care to make sure you are buying high quality fresh (or wild caught and immediately frozen) fish. If you're super worried about it, you can poach the fish for 1-2 minutes beforehand to cook it through, but keep in mind that it won't taste quite the same as traditional ceviche.

fish ceviche verde - fish ceviche topped with jalapenos and limes in a blue bowl on a marble slab surrounded by tortilla chips

How to Make Fish Ceviche

Now that we've covered the basics, it's time to get to making your ceviche! Our recipe is a bit of a spin on traditional ceviche, using tomatillos instead of tomatoes. We find that tomatillos add a bit more tang and brightness to the recipe that we just love. Here's how to make it:

  1. Find a fresh white fish. For this recipe, you'll want to find a fresh, flaky white fish. We used halibut, but red fish, snapper, trout, and cod are all great choices too.
  2. Marinate the fish in lime juice. Once you've bought your fish, you'll want to make your ceviche that same day. Cut the fish into bite-sized (about 1/2 to 1-inch) cubes, then pour over the lime juice and refrigerate for 1 hour, until the fish is firm and has turned an opaque white color. Then, drain off the fish.
  3. Chop the veggies. While the fish marinates, it's time to chop the veggies. Husk the tomatillos and chop them into bite-sized chunks, then dice the onion, the jalapeno, and chop the cilantro. Finally, you'll cube an avocado and set it all aside.
  4. Stir it all together. Now that your fish and veggies are all prepared, the last thing you need to do is add it to a bowl and stir! Add a little salt to the mixture, taste for seasoning, then serve with your favorite chips or plantain chips.

How long does it keep?

We recommend eating ceviche within 24 hours, and definitely no more than 48 hours later. If you're making it for a party, we recommend making it the same day for optimal freshness!

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Fish Ceviche Verde

fish ceviche verde - fish ceviche topped with jalapenos and limes in a blue bowl on a marble slab surrounded by tortilla chips

This fish ceviche verde is the perfect refreshing summer snack or party appetizer!

  • Author: Amber Goulden
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: Serves 6 1x
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Ingredients

  • 1 pound sushi-grade or flash-frozen white fish, such as halibut, red fish, or trout, diced into 1/2 inch cubes
  • 1 cup lime juice
  • 1/2 red onion, diced
  • 1 small jalapeno, finely diced
  • 4 medium tomatillos, diced (about 3/4 cup)
  • 1 large avocado, cut into 1/2 inch cubes
  • 1/2 cup chopped cilantro
  • 1/2 teaspoon coarse sea salt

Instructions

  1. Combine the lime juice and fish in a bowl, then cover and refrigerate. Let sit for 1 hour, until the fish is cooked through.
  2. Drain the lime juice from the fish, then mix the fish with the red onion, jalapeno, tomatillos, avocado, cilantro, and sea salt.
  3. Serve with chips and enjoy!
Comments

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  1. Karin says:

    This looks fantastic! I have bushels of tomatillos in my garden that need more uses!