Ceviche verde

Ceviche verde.jpg


  • 250 grams (8 ounces) boned and skinned halibut or mackerel
  • 1/3 cup lime juice
  • Sea salt to taste
  • 150 grams (about 5 ounces) tomatillos, finely chopped
  • 1 jalapeno, seeded and finely chopped
  • 1/2 cup finely chopped pitted green olives
  • 1 tablespoon finely chopped white onion
  • 1/4 cup roughly chopped cilantro
  • 2 tablespoons olive oil
  • 2 avocados, peeled and cut into small cubes


Cut fish into 1/2-inch pieces and place in bowl. Stir in lime juice and salt and mix well. Refrigerate for about 2 hours.

Stir in remaining ingredients except for avocado, adjust salt and marinate for about 30 minutes. Spoon into glasses (martini work well) and top with avocado.



You’d be better off with a citrusy, lean white, such as Rias Baixas or dry Sherry, both from Spain. Or try a frosty gin or vodka martini with lemon zest. - BeppiCrosariol