Alaskan Halibut Ceviche With Cilantro-Serrano "Chimichurri", Cucumber And Avocado

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1/2 head garlic, cloves broken apart

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


1/4 cup fresh lime juice

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

2 (7 ounces total) small "pickle" cucumbers (the kind you get in the farmers

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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