Cook the Book: Herb Green Ceviche with Cucumber


Ingredients in this Recipe

  • 1 1/2 pounds "sashimi quality" skinless, boneless fish fillets
  • 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
  • 1/2 head garlic, cloves broken apart, unpeeled
  • 1/4 cup lime juice
  • 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
  • 2 to 3 fresh serrano chiles
  • Lettuce leaves (butter lettuce works great here), for garnish
  • Salt

Recipe Preparation

See Full Recipe at Serious Eats


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