GREEN CEVICHE WITH CUCUMBER
This is a dish good enough to feed presidents, and that's what it did when the chef Rick Bayless served it at a state dinner at the White House in 2010 for President Felipe Calderón of Mexico. The green hue comes from cilantro and parsley, and the recipe is similar to one in "Fiesta at Rick's," his cookbook published that same year.
Provided by The New York Times
Categories quick, appetizer
Time 25m
Yield 8 to 10 appetizer servings
Number Of Ingredients 11
Steps:
- Place a dry nonstick or cast-iron skillet over medium heat. Roast unpeeled garlic cloves and chilies, turning frequently, until soft, about 10 minutes for the chilies and 15 minutes for the garlic. Cool, then remove skins from garlic and stems from chilies.
- In a food processor, combine chilies, garlic, cilantro, parsley, olive oil and salt. Process until nearly smooth. Cover the herb paste and refrigerate until needed.
- To finish ceviche: In a large bowl, whisk together the lime juice and 1/2 cup of herb paste. Add fish and cucumber, and stir to combine. Cover and refrigerate for 30 minutes (or up to an hour). Transfer remaining herb paste to a jar, cover with a film of oil, refrigerate and save for another use, like stirring into eggs or smearing on chicken before roasting or grilling.
- Taste and season with additional lime juice or salt as desired. Gently fold in most of the avocado, reserving a few cubes as a garnish. Line plates or cocktail glasses with lettuce leaves, and top with ceviche and remaining avocado.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 15 grams, Carbohydrate 7 grams, Fat 19 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 387 milligrams, Sugar 1 gram, TransFat 0 grams
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Nadeem Dami
[email protected]The cucumber in this ceviche was a bit too crunchy for my liking.
Amadu Kamara
[email protected]This ceviche was a bit too sour for my taste.
Mostafa Kamal
[email protected]I'm not a huge fan of ceviche, but this recipe was actually pretty good. The cucumber added a nice sweetness and the green sauce was very flavorful.
Banuka Pramod
[email protected]This ceviche is a great way to get your daily dose of vegetables.
Farah Shamim
[email protected]I love the combination of flavors in this ceviche. The cucumber adds a nice crunch and the green sauce is very flavorful.
Nurzahan Begum
[email protected]This ceviche is so easy to make and it's always a crowd-pleaser.
Thabo Kubeka
[email protected]I made this ceviche for a party and it was a hit! Everyone loved the unique flavor and the vibrant green color.
MD JAMAL OFFICIAL
[email protected]This ceviche is a great way to use up leftover cucumber. It's also a healthy and refreshing dish that's perfect for summer.
Erika Dehart
[email protected]I'm not usually a fan of ceviche, but this recipe changed my mind. The cucumber added a nice sweetness and the green sauce was very flavorful.
Toqeer Jan
[email protected]This was my first time making ceviche and it turned out great! The instructions were easy to follow and the dish was ready in no time.
Selim jeba
[email protected]I love ceviche and this recipe did not disappoint! The flavors were well-balanced and the cucumber gave it a nice twist. I'll definitely be making this again.
Sakbol op
[email protected]This ceviche recipe was a delight! The cucumber added a refreshing crunch and the green sauce was tangy and flavorful. I served it with crispy tortilla chips and it was a hit with my family.