Ceviche Verde

From 'Mexico The Cookbook' by Margarita Carrillo Arronte

There are many different kinds of Ceviche, and they often vary by region. This kind of Ceviche is common in Mexico City.

Ingredients:

• 1kg fresh white fish fillets, diced
• Juice of 8 lemons
• 5 tbsp apple cider vinegar
• 2 bay leaves
• ½ tsp oregano
• 1 tsp salt
• ½ tomato, chopped
• Tortilla chips, to serve
  • For the Dressing
• 65g parsley, coarsely chopped
• 4 tbsp basil, coarsely chopped
• 10 green olives, pitted
• 1 serrano or habanero chilli, membranes and seeds removed
• 250ml extra virgin olive oil
• Salt, to taste

Recipe:

1. In a plastic container with an airtight lid, add the diced fish, lemon juice, vinegar, bay leaves, oregano, tomato, and salt. Mix gently, cover, and leave to marinate in the fridge for 30 minutes.
2. To make the dressing, combine all the ingredients in a blender and process until well mixed.
3. Add the dressing to the fish, mix gently, and season to taste.
4. Strain the fish from the marinade and add the dressing.
5. Garnish with tomatoes and serve with tortilla chips.