It's totally green, meaning no red tomatoes, only a couple of tomatillos.
Del Río showed how to make it as one of the cooking demonstrations arranged by The Taste of México Association of Los Angeles at The Taste 2012, held at Paramount Studios.
HALIBUT CEVICHE VERDE
From Vicente Del Río of Frida Mexican Cuisine
1 pound halibut
1 cup freshly squeezed lime juice
1 large clove garlic, chopped
1/3 small onion, diced
2 small tomatillos, husks removed, cut in halves
1 avocado, peeled, seeded and sliced
1/2 bunch cilantro, stems removed
1/4 cup flat leaf parsley leaves
1 serrano chile, stemmed, seeded and chopped
1/3 small cucumber, peeled, seeded and diced
2 tablespoons olive oil
1/2 teaspoon Mexican oregano, crumbled
Tostada bases or chips
Dice the halibut and place in a bowl. Stir in the lime juice and salt and pepper to taste. Refrigerate for 1 hour.
To make the salsa, combine the garlic, half of the diced onion, the 2 tomatillos, the avocado, cilantro, parsley and serrano chile in a blender and blend until finely ground.
Drain the halibut and place in a serving bowl. Add the salsa, the remaining onion, the cucumber, olive oil and oregano. Mix well. Taste and adjust the seasonings as necessary. Refrigerate for 30 minutes before serving. Spoon onto tostada bases or accompany with tostada chips.
Makes 6 servings.