Ceviche Verde

  • Servings: 6
  • Provided by:

    Ingredients Print Recipe

  • 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


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

The Live Well Network
Knock It Off!
Live Big with Ali Vincent
My Family Recipe Rocks!
Food Rush
We Owe What?
Let's Dish
Mexico: One Plate at a Time
Home with Lisa Quinn
Hiring America
Children's Programming
The Chew
Military Makeover
The Balancing Act