Ingredients for Ceviche Verde

• 450g fresh Pacific halibut or other firm-fleshed fish

• 1 teaspoon kosher salt

• 3 tablespoons fresh lime juice

• 2 ripe avocados, peeled and pitted

• 110g green olives, sliced

• 80g tomatillos, diced

• 1/4 cup onion, very finely chopped

• 1/4 cup fresh coriander leaves

• 1 jalapeño, stemmed, seeded, and minced (optional)

• 2 tablespoons olive oil

• Tostadas or tortilla crisps

• Ingredient info: To ripen avocados more quickly, place them in a sealed paper bag with an apple or a banana for 24 hours.

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, coriander, and jalapeño Add olive oil and season to taste with salt.

Serve over tostadas or with tortilla crisps for dipping.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.