New Year's Appetizers

Ceviche verde con pepino

·         1/2 head garlic, cloves broken apart, unpeeled

·         2-3 fresh serrano chilies

·         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 fresh lime juice

·         11/2 pounds “sashimi-quality” skinless, boneless fish fillets — my favorites are Alaskan halibut, ahi tuna and Tilapia — cut into 1/2-inch cubes

·         2 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

Make the chimichurri. Set a dry skillet over medium heat. Lay in the unpeeled garlic cloves and chiles.

Roast, turning frequently, until soft and blotchy brown in spots, about 10 minutes for the chilies and 15 minutes for the garlic.

Cool then slip the skins off the garlic, pull the stems off the chilies and roughly chop (no need to remove the seeds). Place in a food processor along with the cilantro (about 1 cup if packed), parsley (about 1 cup if packed), oil and 2 generous teaspoons salt. Process until nearly smooth (it will be pasty). Scrape into a storage container and refrigerate until serving time.

Finish the ceviche. In a large bowl, whisk together the lime juice and 1/2 cup of the herb seasoning. (Cover and refrigerate the remainder for another preparation.)

Add the fish and cucumber, and stir to combine. To blend the flavors, cover and refrigerate for a half hour (for best results no more than an hour).

Taste and season with a little more lime juice or salt if you think necessary, gently stir in the avocado (save a little for garnish if you want), then serve on lettuce leaf-lined plates or in martini glasses.

Note: You’ll have more than you need of the chimichurri.  Store it in a covered container in the refrigerator (pour a film of oil over the top). It’ll keep for a month or more. I smear it on chicken before grilling or roasting it. I stir it into scrambled eggs. I add it to salad dressing and cream sauces. It’ll make your everyday cooking taste special-occasion