Recipes
Ceviche Verde
- Servings: 6
- Provided by: Federico Lopez
- 1 lb. sushi-grade halibut (it is also possible to make this with cooked shrimp), cut into 1/2 inch cubes
- 1/2 lb. firm pressed tofu, cut into ½
- inch cubes
- 1 c. fresh lime juice
- 1 c. fresh orange juice
- 2 T. white wine vinegar
- 1/2 tsp. salt
- 1/4 tsp. dried oregano
- 1/2 c. parsley leaves
- 1/4 c. spearmint leaves
- 2 T. chopped fresh basil
- 1/4 c. peppermint leaves
- 1 small garlic clove, minced
- 1/2 Serrano chile, chopped
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1/4 c. extra virgin olive oil
- Cherry tomatoes for garnish, cut in half
Ingredients Print Recipe
Directions
1. Mix halibut, tofu, lime juice, orange juice, vinegar, 1/2 teaspoon salt, and dried oregano together. Place in refrigerator and let marinade for 2 hours.
2. In a blender, process parsley, spearmint, basil, peppermint, garlic, Serrano chile, salt, black pepper, and olive oil.
3. Drain fish mixture and then combine with the herb puree. Place in decorative glasses and garnish with cherry tomatoes.
Nutritional Analysis: Cal: 217, TFat: 12gm, Sat F: 2gm, Chol: 24mg, Sod: 317mg, TCho: 10gm, Fib: 1gm, Pro: 18gm
