Ceviche Verde

Recipe by Chef Kate
READY IN: 1hr 45mins




  • 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.