Chefs’ Corner: Johnny Hernandez’s Ceviche Verde

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Ceviche Verde

In the newly redesigned Bon Appétit magazine, the August Challenge for four chefs was to come up with a dish using avocado. One of those chefs was San Antonio’s Johnny Hernandez of La Gloria.

His recipe was for a sensational Ceviche Verde, which calls for tomatillo, green olives, cilantro and jalapeño in addition to avocado.

The other recipes are from Carly Groden of Proof in Des Moines, who offered an avocado smoothie, Greg Baker of the Refinery in Tampa with Avocado Salad with Peaches and Shaun McCrain of Book Bindery in Seattle with Avocado and Crab Soup.

By the way, Hernandez was also honored recently by the San Antonio Hispanic Chamber of Commerce as Business Owner of the Year.

Congratulations to him for both honors.

Ceviche Verde

1 pound fresh Pacific halibut or other firm-fleshed fish, chopped into 1/2-inch cubes
1 teaspoon kosher salt, plus more, to taste
3 tablespoons fresh lime juice
2 avocados, peeled, pitted and diced
3/4 cup sliced green olives
1/2 cup diced tomatillo
1/4 cup very finely chopped onion
1/4 cup fresh cilantro leaves
1 jalapeño, stemmed, seeded and minced (optional)
2 tablespoons olive oil
Tostadas or tortilla chips, for serving

Place the fish in a medium bowl. Add 1 teaspoon salt. Toss to coat. Add lime juice and toss to coat. Marinate until the edges of the cubs begin to turn opaque, about 30 minutes. Add avocado, olives, tomatillo, onion, cilantro, and jalapeño, if using. Add olive oil and season with salt, to taste. Serve over tostadas or with tortilla chips for dipping.

Makes 4 servings.

From Johnny Hernandez, La Gloria/Bon Appétit

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