Adapted from Rick Bayless’s Fiesta at Rick’s
For herb paste:
- 1/2 head garlic, unpeeled
- 3 serrano chiles
- 1 bunch cilantro, bottom stems removed
- 1 bunch parsley, bottom stems removed
- 1 tsp salt
- 2 tbsp Haxan Ginger Vinegar
- 2 tbsp fresh lime juice
- 1 1/2 lbs sashimi-grade fish (we used ahi tuna, but feel free to substitute another fish depending on what’s available near you)
- 1 seedless cucumber
- 2 avocados
Directions: Heat a skillet over medium-high heat. Toss in the chiles and garlic, and roast in the pan until browned in spots. Shake the pan frequently to prevent burning. When cool enough to handle, add the chiles to the bowl of a food processor. Squeeze garlic cloves from their skins into the bowl. Add cilantro, parsley, and oil. Blend until smooth. (If you want to skip roasting your own chilies, our Serrano Roasted Garlic hot sauce is a great shortcut. Blend about 1/4 cup with the herbs and oil).
Make the ceviche: Whisk together vinegar, lime juice, and 1/2 cup of the herb sauce in a large bowl. Dice cucumber and fish into 1/2 inch cubes. Toss with herbs and vinegar. Taste and adjust seasoning if needed. This ceviche is best served right away but you can let it sit for up to an hour in the fridge. Dice the avocado into 1/2 inch cubes and add to the ceviche just before serving.