Ceviche Verde - cooking recipe

Ingredients

CEVICHE
1 lb fish fillet (mahi-mahi)
3/4 cup lime juice, freshly squeezed, strained
1 1/2 teaspoons salt
1/2 teaspoon dried oregano, crumbled
SAUCE
1 cup fresh basil, lightly packed
1 cup flat leaf parsley, fresh, lightly packed
1/4 cup fresh cilantro leaves
15 fresh mint leaves
1 jalapeno, thinly sliced
1 garlic clove, sliced
1/2 teaspoon sugar (or more to taste)
TO SERVE
20 green manzanilla olives, pitted and halved
1/2 white onion, small (about 2 ounces)
2 tablespoons olive oil
1 lime, juice of (as needed)
salt, if needed (optional)
1 avocado, ripe, thinly sliced

Preparation

Put the raw mahi-mahi into a tall, narrow glass or stainless-steel container.
Stir the lime juice, salt and oregano together in a bowl and pour over fish. Refrigerate for 1 hour.
Meanwhile, combine ingredients for sauce with 1 cup water in a blender until smooth, adding more sugar to taste if necessary. Drain the fish and place in a medium mixing bowl. Discard the marinade.
Pour the basil sauce over the ceviche.
Stir in olives, onion, olive oil and lime juice.
Taste and add salt and more lime juice if necessary.
Let stand at room temperature for about 30 minutes, but not longer than 1 hour.
Divide ceviche among cocktail glasses or serving bowls.
Top with avocado slices and serve with tortilla chips.