Ceviche Verde (Green Mexican Ceviche) - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Chef Sergio Remolina
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.
Ingredients
- 3 pounds mahi mahi, cut into 1/2-inch cubes
- Kosher salt
- 1/2 cup freshly squeezed lime juice
- 1 pound tomatillos, husked, rinsed, and cut into small dice
- 24 green Manzanilla olives, pitted and minced
- 1 red onion, minced
- 2 jalapeños, minced
- 2 firm Hass avocados, pitted, peeled, and cut into small dice
- 1 bunch fresh cilantro leaves and stems, minced
- 1/2 cup extra-virgin olive oil
Instructions
- Place the mahi mahi in a stainless-steel or nonreactive bowl. Season with salt and let stand 10 minutes, then add the lime juice and toss gently. Cover the bowl with plastic wrap and refrigerate for 1 to 1 1/2 hours.
- Add the tomatillos, olives, red onion, jalapeño, avocado, cilantro, and olive oil and toss gently to combine. Season to taste with salt and serve immediately in individual glass bowls or martini glasses, accompanied by tortilla chips or crackers.
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