Recipe

August 2, 2019

Ceviche Verde

Recipe: Victor Dries

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Prep Time: 20 minutes

Total Time: 20 minutes

Victor Dries serves this ceviche on homemade corn chips, but you could also serve in small glasses.

Ingredients

  • 1⁄2 cup fresh shelled green peas
  • 1⁄2 cup peeled, seeded and finely diced cucumber
  • 1⁄4 cup finely diced firm ripe avocado
  • 1⁄4 cup finely diced red onion
  • 2 tbsp finely diced jalapeño, or to taste
  • 500 g sea bream or other white fish, skinned and diced
  • 1⁄2 cup fresh lime juice
  • 2 tbsp honey
  • Salt, to taste
  • 1⁄4 cup each finely chopped cilantro, parsley and basil

Directions

Yield: Serves 8

Blanch Peas

  1. Bring small pot of salted water to a boil and prepare medium bowl of ice water. Add peas to boiling water and cook for 1 minute, or until bright green and tender. Drain and plunge into ice water to stop peas from cooking further.

Assemble Ceviche

  1. In bowl, combine all ingredients except herbs. Check for seasoning, and let sit in refrigerator for up to 1 hour before serving but no longer, as fish will lose its texture and become mushy. Stir in herbs about 15 minutes before serving. Serve with corn chips.
Photographer:

Maya Visnyei

Source:

House & Home June 2019

Tags: Basque Ceviche Cocktail Party fish Pintxo Spanish Tapas Victor Dries

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