Ceviche Verde

(thanks to my friend Dafney for finding this awesome recipe!)

Ingredients

• 2 pounds firm white fish fillets, skin and bones removed (I use halibut)
• 1 cup fresh squeezed lime juice (about 8-10 limes)
• 2.5 tsp coarse (kosher) salt
• Pinch of dried oregano
• 1.5 cups lightly packed fresh basil leaves
• 1.5 cups lightly packed fresh flat-leaf parsley leaves
• 0.25 cup lightly packed fresh mint leaves
• 1 small garlic clove
• 1 serrano chile, cut into pieces
• 0.25 cup water
• 0.25 cup extra virgin olive oil
• 0.25 cup chopped green olives
• 0.5 cup finely diced white onion

Procedure

1. Cut fish into 1/2 inch dice, and place in a nonreactive container. Pour lime juice over fish, and sprinkle with 1 teaspoon salt and oregano; toss to combine. Refrigerate, covered, for 6 to 8 hours.
2. Puree basil, parsley, mint, garlic, serrano, and the water in a blender until smooth but quite thick (note: I find this part to be a royal pain in the ass, as my blender at least doesn't seem to want to really process the leaves until I add the oil. YMMV, but I might try a food processor instead next time). With the motor running, add oil in a steady stream. Season with remaining 1.5 teaspoons salt.
3. Drain marinade from fish. Pour herb sauce over fish; toss to combine. Garnish with olives and onion, and serve. Can also be stored in the fridge for at least a day, and actually improves that way due to further blending of the flavors.