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Ingredients

• 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

Description

Serious Eats