Recipe by Chef Kate
Adapted from Roberto Santibanez by way of the Baltimore Sun. Most of the time is marinating time. Mahi Mahi is the fish of choice for this but Zaar wouldn't let me enter it except parenthetically.
Top Review by Debber
Good! GooD! GOOD! I don't have mahi-mahi...I used tilapia (it's what I have on hand!), so that may have made things taste differently, but such is life. Left the jalapeno out and used Spanish olives for serving. Remember how Gomer Pyle would say, "Golllleeee"? Well, that's what I thought! Remotely reminds me of herring sort-of, kind-a, in a way. But better. Much better! Thanks for a great recipe.
- 1 lb fish fillet (mahi-mahi)
- 3⁄4 cup lime juice, freshly squeezed, strained
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon dried oregano, crumbled
- 1 cup fresh basil, lightly packed
- 1 cup flat leaf parsley, fresh, lightly packed
- 1⁄4 cup fresh cilantro leaves
- 15 fresh mint leaves
- 1 jalapeno, thinly sliced
- 1 garlic clove, sliced
- 1⁄2 teaspoon sugar (or more to taste)
- 20 green manzanilla olives, pitted and halved
- 1⁄2 white onion, small (about 2 ounces)
- 2 tablespoons olive oil
- 1 lime, juice of (as needed)
- salt, if needed (optional)
- 1 avocado, ripe, thinly sliced
Directions See How It's Made
- Put the raw mahi-mahi into a tall, narrow glass or stainless-steel container.
- Stir the lime juice, salt and oregano together in a bowl and pour over fish. Refrigerate for 1 hour.
- Meanwhile, combine ingredients for sauce with 1 cup water in a blender until smooth, adding more sugar to taste if necessary. Drain the fish and place in a medium mixing bowl. Discard the marinade.
- Pour the basil sauce over the ceviche.
- Stir in olives, onion, olive oil and lime juice.
- Taste and add salt and more lime juice if necessary.
- Let stand at room temperature for about 30 minutes, but not longer than 1 hour.
- Divide ceviche among cocktail glasses or serving bowls.
- Top with avocado slices and serve with tortilla chips.