Scrumptious Seafood: Ceviche Verde


Feeling spring in the air? Whip up a light, scrummy ceviche from Bon Appetit – and serve it with a refreshingly chilled beverage. Pick up a piece of sustainable West Coast halibut and get chopping!


  • 1 pound fresh Pacific halibut or other firm-fleshed fish
  • 1 teaspoon kosher salt
  • 3 tablespoons fresh lime juice
  • 2 ripe avocados, peeled and pitted
  • 3/4 cup green olives, sliced
  • 1/2 cup tomatillos, diced
  • 1/4 cup onion, very finely chopped
  • 1/4 cup fresh cilantro leaves
  • 1 jalapeño, stemmed, seeded, and minced (optional)
  • 2 tablespoons olive oil
  • Tostadas or torilla chips


  • Chop fish into 1/2″ cubes; place in medium bowl. Add kosher salt; toss to coat. Add lime juice; toss to coat. Marinate until the edges of the cubes begin to turn opaque, tossing occasionally, about 30 minutes.
  • Dice avocados; add to bowl along with green olives, tomatillos, onion, cilantro, and jalapeño. Add olive oil and season to taste with salt.
  • Serve over tostadas or with tortilla chips for dipping.
  • Recipe by Johnny Hernandez La Gloria San Antonio
  • Photograph by Zach DeSart
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