Herb Ceviche with Cucumber
Indulge in this delightful Herb Ceviche with Cucumber, a perfect blend of savory, tangy, and fresh flavors that will tantalize your taste buds. Follow the steps below to create this exquisite dish in your own kitchen.
Ingredients
- 1 lb sashimi-grade tilapia cut into cubes
- 2 baby cucumbers diced
- 1/2 avocado pitted and cut into cubes
Green Herb Sauce
- 2 serrano chilies
- 10 garlic cloves
- 1/2 cup extra-virgin olive oil
- 1 cup cilantro leaves
- 1 cup parsley leaves
- 1 tsp salt
- 1/4 cup fresh lime juice
- 2 tbsp mentsuyu
- 1 tbsp rice vinegar
- 1 tsp honey
- 2 tsp ginger grated
- 1 tsp fish sauce
Garnish
- 1/2 tsp black sesame seeds
- Micro greens, cilantro, chive, or basil
- Lemon zest
Instructions
- Roast the Garlic and Chilies: Preheat your oven to 300°F (150°C). Place the garlic cloves and serrano chilies in a baking dish, covering them with olive oil. Roast for 60 minutes until they’re soft and fragrant.
- Prepare the Herb Blend: Let roasted garlic and serrano chilies cool before making the herb blend. Blend the remaining Green Herb Sauce ingredients until smooth.
- Mix the Ceviche: In a large bowl, combine the cubed tilapia, diced baby cucumbers, and cubed avocado. Gently toss to combine, ensuring the fish and vegetables are well-coated with the dressing. Let it marinate for about 15 minutes to allow the flavors to meld.
- Serve: Transfer the ceviche to serving dishes. Garnish with black sesame seeds, micro greens, additional cilantro or chive, lemon zest, and a sprinkle of flaky salt. Serve chilled and enjoy the harmonious blend of flavors!