Ceviche Verde

Name: Ceviche Verde
Yield: 4 servings
Ingredients: 1 1 pound fresh Pacific halibut or other firm-fleshed fish; 1 1 teaspoon kosher salt; 1 3 tablespoons fresh lime juice; 1 2 ripe avocados, peeled and pitted; 1 3/4 cup green olives, sliced; 1 1/2 cup tomatillos, diced; 1 1/4 cup onion, very finely chopped; 1 1/4 cup fresh cilantro leaves; 1 1 jalapeño, stemmed, seeded, and minced (optional); 1 2 tablespoons olive oil; 1 Tostadas or tortilla chips; 1 Ingredient info: To ripen avocados more quickly; 1 place them in a sealed paper bag with an apple or a banana for 24 hours.

From the kitchen of Carly

Halibut cured in lime juice becomes tender and silky, then tossed with creamy avocado, briny olives, tart tomatillos, and bright cilantro. This verdant ceviche is light, refreshing, and packed with clean flavors that feel both elegant and approachable.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 pound fresh Pacific halibut or other firm-fleshed fish
11 teaspoon kosher salt
13 tablespoons fresh lime juice
12 ripe avocados, peeled and pitted
13/4 cup green olives, sliced
11/2 cup tomatillos, diced
11/4 cup onion, very finely chopped
11/4 cup fresh cilantro leaves
11 jalapeño, stemmed, seeded, and minced (optional)
12 tablespoons olive oil
1Tostadas or tortilla chips
1Ingredient info: To ripen avocados more quickly
1place them in a sealed paper bag with an apple or a banana for 24 hours.

Instructions

Chop fish into 1/2" cubes; place in medium bowl. Add kosher salt; toss to coat. Add lime juice; toss to coat. Marinate until the edges of the cubes begin to turn opaque, tossing occasionally, about 30 minutes.
Dice avocados; add to bowl along with green olives, tomatillos, onion, cilantro, and jalapeño Add olive oil and season to taste with salt.
Serve over tostadas or with tortilla chips for dipping.