Green Ceviche With Cucumber

• 1/2 head of garlic, cloves separated
• 2 to 3 fresh serrano chilies
• 1 cup packed cilantro leaves
• 1 cup packed parsley leaves
• 1/2 cup extra-virgin olive oil
• 2 teaspoons salt
• 1/4 cup fresh lime juice
• 1 1/2 pounds sashimi-quality skinless, boneless fish fillets, such as Alaskan halibut, ahi tuna, or farmed yellowtail, cut into 1/2-inch cubes
• 2 baby cucumbers (about 7 ounces), cut into 1/2-inch cubes
• Tender lettuce leaves (such as butter lettuce), for garnish
• 2 large ripe avocados, pitted, flesh scooped out and cut into 1/2-inch cubes

1. Place a dry nonstick or cast-iron skillet over medium heat.
2. Roast unpeeled garlic cloves and chilies, turning frequently, until soft, about 10 minutes for the chilies and 15 minutes for the garlic.
3. Cool, then remove skins from garlic and stems from chilies.
4. In a food processor, combine chilies, garlic, cilantro, parsley, olive oil and salt.
5. Process until nearly smooth.
6. Cover the herb paste and refrigerate until needed.
7. To finish ceviche: In a large bowl, whisk together the lime juice and 1/2 cup of herb paste.
8. Add fish and cucumber, and stir to combine.
9. Cover and refrigerate for 30 minutes (or up to an hour).
10. Transfer remaining herb paste to a jar, cover with a film of oil, refrigerate and save for another use, like stirring into eggs or smearing on chicken before roasting or grilling.
11. Taste and season with additional lime juice or salt as desired.
12. Gently fold in most of the avocado, reserving a few cubes as a garnish.
13. Line plates or cocktail glasses with lettuce leaves, and top with ceviche and remaining avocado.

head of garlic, serrano chilies, cilantro, parsley, extravirgin olive oil, salt, lime juice, tuna, baby cucumbers, butter, avocados

Taken from cooking.nytimes.com/recipes/1013146 (may not work)