Ceviche Verde Recipe

Prepare the fish

Trim any skin or connective tissue from 1 cup of kanpachi and slice into 1/2-inch cubes. Place the cubes in a non-reactive bowl (glass or stainless steel).

Cure in citrus

Pour 3 cups fresh lime juice and 1/2 cup fresh lemon juice over the fish so it is fully submerged. Add 1.5 tsp kosher salt and 1/2 tsp granulated sugar, gently stir to combine. Cover and refrigerate for 12–20 minutes, stirring gently once at 10 minutes. The fish should turn opaque and be slightly firm but still tender.

Drain

After curing, drain off about half of the citrus (reserve a little to keep the ceviche moist). Do not rinse the fish. Return the fish to the bowl and keep chilled while you prepare the verde mixture and garnishes.

Blend the verde

In a blender or food processor combine 1 cup packed cilantro leaves, 1/4 cup packed flat-leaf parsley, 1 jalapeño (seeds removed for milder heat), 1 optional serrano (if using), 2 white/light green parts of green onion (chopped), 2 tbsp extra-virgin olive oil, 1 tsp rice vinegar, 1/4 tsp ground cumin and 1/4 tsp freshly ground black pepper. Pulse until a bright green, slightly chunky but pourable sauce forms. Taste and adjust salt if needed (the citrus-cured fish will add saltiness).

Combine with fish

Fold 3–4 tbsp of the verde sauce into the drained fish to coat. You want a light coating so the citrus flavor remains prominent; reserve the remaining verde sauce for plating or additional flavor.

Prep vegetables

Thinly slice 1/2 cup red onion and soak in cold water for 5 minutes to mellow the bite, then drain and pat dry. Dice 1/2 cup English cucumber (peeled and seeded) and 1/2 cup ripe avocado into small, even pieces. Season cucumber and avocado lightly with 1/4 tsp fine sea salt.

Finish ceviche

Gently fold the drained, verde-coated kanpachi with the red onion, cucumber and avocado. Taste and adjust seasoning — add a teaspoon of reserved lime juice or a pinch of salt if needed. Keep chilled until plating (no more than 10–15 minutes to preserve texture).

Prepare yuca

If using frozen pre-sliced yuca, thaw and pat pieces very dry. If using fresh yuca, peel and slice as thinly as a potato chip (use a mandoline if available). Rinse slices and blot thoroughly with paper towels; moisture will cause oil splatter.

Fry the chips

Heat neutral oil in a heavy skillet or pot to 350°F (175°C). Working in batches, fry yuca slices for 2–4 minutes or until golden and crisp. Use a slotted spoon to transfer chips to a paper-towel-lined tray and immediately season with 3/4 tsp salt (adjust to taste). Let cool and crisp further while you plate the ceviche.

Alternative oven method

For a lower-oil option, toss patted yuca slices with 1 tsp oil and a pinch of salt, spread in a single layer on a parchment-lined baking sheet, and bake at 425°F (220°C) for 12–18 minutes, flipping once, until golden and crisp.

Spoon the ceviche into chilled bowls or onto a shallow plate. Drizzle a little of the reserved verde sauce around or over the top for color. Garnish with microgreens or small cilantro sprigs and a few extra thin slices of red onion for contrast. Serve immediately with warm or room-temperature yucca chips on the side for scooping.