If you’re looking for a “wow who made this?” moment...this is it. Verde ceviche is bright, citrusy, and just a little bit dramatic in the best way. It looks fancy, but it’s secretly super simple: fresh fish, a blender, and a little patience while the lime (and Chili Crisp) does its thing.
This is the dish you pull out when:
-
You want to impress friends on game day (chips + ceviche = unstoppable)
-
You’re cooking for a date and want to seem effortlessly cool
-
You’re feeling like you deserve something fresh and snacky that also makes you feel like you’re on vacation
The green sauce is tangy and herbaceous, and when you finish it with a spoonful of our Carolina Chili Crisp, you get this perfect hit of heat + crunchy texture that makes the whole thing sing.
Serve with tostadas, chips, or lettuce cups and watch everyone hover around the bowl like seagulls.
VERDE CEVICHE with CAROLINA CHILI CRISP
Serves
2–4
Time
30 minutes–2 hours (depending on texture)
Prep
Fish
8 oz snapper, mahi, cobia, or sea bass
Remove any pin bones. Cut into 1⁄2-inch cubes.
Green Sauce
1 cup cilantro (stems included)
1⁄4 cup jalapeños (or serranos for more heat)
1⁄2 cup scallion greens
3 tomatillos, peeled and chopped (or pickled green tomatoes)
1⁄2 cup lime juice
1⁄4 cup white vinegar
2 tbsp salt
2 tsp sugar
Blend until smooth and bright. Taste and adjust seasoning.
Pour over fish in a non-reactive bowl.
Refrigerate:
30 min = tender / raw-leaning
1–2 hrs = semi-firm, classic ceviche
Do not exceed 3 hrs.
Finish + Fold
Add as desired:
1⁄2 cup chopped tomato
1⁄4 cup finely minced shallot
More chopped cilantro
1 avocado, cubed (optional)
Taste and adjust with lime or salt.
Chili Crisp
Right before serving, drizzle 1–2 tbsp TIN MAN Carolina Chili Crisp over the top. Serve immediately.
To Serve
With chips, tostadas, or lettuce cups.
TIN TIP
Mix a teaspoon of Carolina Chili Crisp oil into mayo or crema for a killer drizzle over ceviche tostadas.
Get the Key Ingredient
Tin Man Caraolina Chili Crisp - A bold blend of guajillo and aji panca peppers meets crunchy peanuts for a smoky, tangy kick that turns any dish into a Southern-Latin classic.
