Green Ceviche With Cucumber

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This is a dish good enough to feed presidents, and that’s what it did when the chef Rick Bayless served it at a state dinner at the White House in 2010 for President Felipe Calderón of Mexico. The green hue comes from cilantro and parsley, and the recipe is similar to one in “Fiesta at Rick’s,” his cookbook published that same year.


  • ½

    head of garlic, cloves separated

  • 2 to 3

    fresh serrano chilies

  • 1

    cup packed cilantro leaves

  • 1

    cup packed parsley leaves

  • ½

    cup extra-virgin olive oil

  • 2

    teaspoons salt

  • ¼

    cup fresh lime juice

  • 1 ½

    pounds sashimi-quality skinless, boneless fish fillets, such as Alaskan halibut, ahi tuna, or farmed yellowtail, cut into 1/2-inch cubes

  • 2

    baby cucumbers (about 7 ounces), cut into 1/2-inch cubes

  • Tender lettuce leaves (such as butter lettuce), for garnish

  • 2

    large ripe avocados, pitted, flesh scooped out and cut into 1/2-inch cubes

  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      306 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 22 grams protein; 33 milligrams cholesterol; 455 milligrams sodium

    • Note:

      The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
      Powered by Edamam


  1. Place a dry nonstick or cast-iron skillet over medium heat. Roast unpeeled garlic cloves and chilies, turning frequently, until soft, about 10 minutes for the chilies and 15 minutes for the garlic. Cool, then remove skins from garlic and stems from chilies.
  2. In a food processor, combine chilies, garlic, cilantro, parsley, olive oil and salt. Process until nearly smooth. Cover the herb paste and refrigerate until needed.
  3. To finish ceviche: In a large bowl, whisk together the lime juice and 1/2 cup of herb paste. Add fish and cucumber, and stir to combine. Cover and refrigerate for 30 minutes (or up to an hour). Transfer remaining herb paste to a jar, cover with a film of oil, refrigerate and save for another use, like stirring into eggs or smearing on chicken before roasting or grilling.
  4. Taste and season with additional lime juice or salt as desired. Gently fold in most of the avocado, reserving a few cubes as a garnish. Line plates or cocktail glasses with lettuce leaves, and top with ceviche and remaining avocado.
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