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Herb Green Ceviche with Cucumber

Herb Green Ceviche with Cucumber Recipe

  • ½ head garlic, cloves broken apart, unpeeled
  • 2 to 3 fresh serrano chiles
  • 1 medium bunch cilantro (thick bottom stems cut off)
  • 1 small bunch flat-leaf parsley (thick bottom stems cut off)
  • ½ cup olive oil
  • Salt
  • ¼ cup fresh lime juice
  • 1½ pounds “sashimi-quality” skinless, boneless fish fillets—my favorites are Alaskan halibut, ahi tuna and aqua-cultured Kona Kampachi (a type of yellowtail)—cut into ½-inch cubes
  • 2 (7 ounces total) small “pickle” cucumbers (the kind you get in the farmers’ market) or Persian (baby) cucumbers, cut into ½-inch cubes
  • 2 ripe large avocados, pitted, flesh scooped from skin and then cut into cubes
  • Lettuce leaves (butter lettuce works great here), for garnish
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 197kcal (10%)
Total Fat 13g (20%)
Saturated Fat 2g (9%)
Cholesterol 22mg (7%)
Total Carbohydrate 6g
Dietary Fiber 3g
Sugars 1g
Protein 15g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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