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Salsa Verde Ceviche

Recipe by Ana Sofia Alonzo


  • 2 lbs. filet of Corvina or Sea bass or any fresh light fish
  • 3/4 cup lime juice
  • 2 lbs. fresh tomatillos
  • 2 tablespoons extra virgin olive oil
  • 1/2 tsp. chopped garlic
  • 1 tsp. chopped onion
  • 1 fresh jalapeño chile
  • 1/2 tsp. cumin
  • Salt and pepper to taste
  • Handfull choppes cilantro
  • 1/2 red onion, thinly sliced
  • Avocado and plantain or corn tortilla chips for serving


  1. Dice fish filet. Char tomatillos and jalapeño directly on gas stove or grill. Blend until smooth.
  2. Saute onion and garlic in olive oil,add tomatillo and jalapeño puree and simmer 5 minutes.
  3. Cool completely. 
  4. In a bowl mix fish and lime juice, wait 3 minutes and add the tomatillo sauce plus chopped cilantro,red onion and cumin.
  5. Adjust salt and pepper to taste.
  6. Serve inmediately.


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