How about an interesting recipe that does not require cooking from the stove or oven? That's what I was thinking recently during our interminable heat wave. Warming up the house that the air conditioner has labored all day to keep somewhat cool was just not appealing to me. This ceviche verde has everything I want in a summer dinner. It is light, healthy, easy to prepare, has interesting flavors, and does not call for an oven to be turned on. It is the acid from the citrus that cures the fish. Therefore it "cooks" like magic.
As far as the particulars of the recipe---I normally do not care for Manzanilla olives on their own, but they work in this dish. I would suggest them for the briny flavor they contribute. The fish also needs to be very fresh. Nothing fishy smelling or frozen. Just sweet seafood at its best.
Served as an appetizer, light lunch or dinner, this is a simple and satisfying way to enjoy bright summer flavors in a no-cook seafood salad. Maybe I should call this seafood salsa? Hmm... interesting idea.Printable Recipe
1 pound fresh Halibut or other firm white fish, cut into 1/2-inch cubes1 teaspoon kosher salt
3 Tablespoons freshly squeezed lime juice
2 ripe avocados, peeled, pitted, and diced
3/4 cup small Manzanilla olives, pitted and sliced
3 medium tomatillos, diced
1/4 cup white onion, finely diced
1/4 cup chopped fresh cilantro
1 to 2 jalapenos, stemmed, seeded, and minced
2 Tablespoons olive oil
Place the fish, salt, and lime juice in a medium bowl and toss to coat. Marinate until the edges of the fish cubes begin to turn opaque, tossing occasionally, about 30-45 minutes.
Add the avocados, olives, tomatillos, white onion, cilantro, jalapeno and olive oil; gently toss to combine. Season with salt and serve with tortilla chips. Enjoy!
Source: Adapted from Bon Appetit, August 2011