Ceviche is a popular Latin American dish that involves marinating chopped raw fish in fresh citrus juice, fresh herbs, and various other spices and aromatics. After a few hours of marinating, the acid in this mixture "cooks" the fish in a sense. That said, using the freshest seafood you can find is a must for ceviche. This Ceviche Verde, or "green ceviche," stars meaty, rich halibut and is brightened lime juice, lemon juice, fresh cilantro, and crispy tart tomatillos. Ripe avocado contributes an element of richness, while jicama delivers a refreshing crunch. Jicama is an edible root that resembles a turnip. You can find it year-round in the produce section of many supermarkets and Latin American markets.
3/4 cup fresh lime juice
1/4 cup fresh lemon juice
1/4 cup finely diced white onion
1 pound skinless halibut fillets, cut into small pieces
3/4 cup finely chopped jicama
1/3 cup chopped fresh cilantro
2 tablespoons extra-virgin olive oil
3/4 teaspoon salt
1/4 teaspoon ground cumin
3 medium tomatillos, husked and diced
2 serrano chiles, seeded and minced
1 diced avocado
Chips or tostadas
How to Make It
Combine first 4 ingredients in a large glass or ceramic bowl, gently pressing down to cover fish with liquid. Cover and refrigerate 3 hours or until fish is opaque in center, stirring occasionally. Drain, reserving 1/3 cup liquid.
Combine jicama and remaining ingredients in a large glass or ceramic bowl. Stir in fish mixture and reserved liquid. Cover and refrigerate 1 hour. Serve with chips or tostadas.