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Cook The Book: Herb Green Ceviche With Cucumber

Nutrition per serving    (USDA % daily values)
CAL
375
FAT
97%
CHOL
16%
SOD
25%

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Ingredients for 8 servings

For a scant 1 cup of herb seasoning:

1/2 head garlic, cloves broken apart, unpeeled

2 to 3 fresh serrano chiles

1 medium bunch cilantro (thick bottom stems cut off)

1 small bunch flat-leaf parsley (thick bottom stems cut off)

1/2 cup olive oil

Salt

For finishing the ceviche:

1/4 cup lime juice

1 1/2 pounds "sashimi-quality" skinless, boneless fish fillets

2 (7 ounces total) small "pickle" cucumbers or Persian (baby) cucumbers, cut into 1/2-inch cubes

2 ripe large avocados, pitted, flesh scooped from skin and then cut into cubes

Lettuce leaves (butter lettuce works great here), for garnish

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