Skip to main content
Epicurious

Ceviche Verde With Pepitas

By Paola Briseño-González

5.0

(1)

Diced fish avocados pepitas sliced red onions and cilantro on a tostada.
Photo by Travis Rainey, Food Styling by Micah Marie Morton

The fresh lime juice blended with cilantro, mint, and pepitas adds richness to this ceviche verde. Pour the salsa over the fish—I like halibut or sea bass here—allowing it to marinate and develop layers of flavor. The choice is yours—marinate for 10 minutes for a delicately tender result or extend to 30 minutes for a firmer texture on the fish. Spoon the ceviche onto baked tostadas and garnish with pepitas for a satisfying crunch.

If you have time, laying out the tortillas overnight at room temperature helps remove moisture and makes the tostadas more sturdy for baking.

This ceviche verde recipe was medically reviewed by Meghan Goodman, MS, RDN, CDCES, CDN as a part of this heart-healthy recipes collection. Talk to your care provider about whether it’s right for you.

See Related Recipes and Cooking Tips

Read More
Crispy Salmon With Avocado Sauce
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.
Oxtail Guisado
A slow-simmering, comforting braise delivering healing to both body and soul.
Hot Honey–Glazed Salmon
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Soy-Glazed Salmon Bowls
Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.
Salmon With Sizzled Nut Salsa
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Tomato Aguachile
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
Calamari Salad
With flash-seared squid, tomatoes, olives, parsley, and a tangy lemon vinaigrette.
Green Chutney Chicken
Cilantro and a handful of basic spices brings vibrant green color and rich flavor to broiled chicken thighs. Served with rice or naan, this is a weeknight win.