Cook the Book: Herb Green Ceviche with Cucumber

Course Appetizers

Ingredients in this Recipe

1 1/2 pounds "sashimi quality" skinless, boneless fish fillets
1 medium bunch cilantro (thick bottom stems cut off)
1 small bunch flat leaf parsley (thick bottom stems cut off)
1/2 cup olive oil
1/2 head garlic, cloves broken apart, unpeeled
1/4 cup lime juice
2 (7 ounces total) small "pickle" cucumbers or Persian (baby) cucumbers, cut into 1/2 inch cubes
2 ripe large avocados, pitted, flesh scooped from skin and then cut into cubes
2 to 3 fresh serrano chiles
Lettuce leaves (butter lettuce works great here), for garnish
Salt

See Full Recipe at Serious Eats