Ceviche Verde - Rick Bayless

Name: Ceviche Verde - Rick Bayless
Ingredients: 1/2 head garlic, separated into unpeeled cloves; 4 fresh serrano chiles, stems removed; 1 medium bunch cilantro, thick lower stems removed (about 1 ounce after thick stems are removed), plus a few leaves for garnish; 1 medium bunch parsley, thick lower stems removed (about 1 ounce after thick stems are removed); 1 cup olive oil; 2 generous teaspoons salt; 1/2 cup fresh lime juice; 1 pound very fresh sea scallops, cut into ½-inch cubes; 1/4 cup silver tequila, optional; 2 (7 ounces total) small “pickle” cucumbers (the kind you get in the farmers’ market) or Persian (baby) cucumbers, cut into ½-inch cubes; 2 ripe avocados , pitted, flesh scooped from skin and then cut into cubes

www.rickbayless.com

My first taste of an herby, all-green ceviche was in Jalapa, Veracruz, at a restaurant called La Campana.

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Ingredients

1/2 head garlic, separated into unpeeled cloves
4 fresh serrano chiles, stems removed
1 medium bunch cilantro, thick lower stems removed (about 1 ounce after thick stems are removed), plus a few leaves for garnish
1 medium bunch parsley, thick lower stems removed (about 1 ounce after thick stems are removed)
1 cup olive oil
2 generous teaspoons salt
1/2 cup fresh lime juice
1 pound very fresh sea scallops, cut into ½-inch cubes
1/4 cup silver tequila, optional
2 (7 ounces total) small “pickle” cucumbers (the kind you get in the farmers’ market) or Persian (baby) cucumbers, cut into ½-inch cubes
2 ripe avocados , pitted, flesh scooped from skin and then cut into cubes