Halibut Ceviche Salad
Ingredients
- Vegetable oil cooking spray ⓘ
- Four 6-to-7-inch corn tortillas ⓘ
- 2 teaspoons extra-virgin olive oil ⓘ
- 1/8 teaspoon kosher salt ⓘ
- One 10-ounce halibut fillet, skinned and cut into 1/2-inch cubes ⓘ
- 1/2 cup fresh lemon juice (from 2 large lemons) ⓘ
- 1/4 cup fresh lime juice (from 3 to 4 large limes) ⓘ
- Zest of 1 large lemon
- 1 teaspoon kosher salt ⓘ
- 1/2 teaspoon freshly ground black pepper ⓘ
- 2 tablespoons extra-virgin olive oil ⓘ
- 2 tablespoons fresh lime juice (from 2 large limes) ⓘ
- 1 teaspoon agave ⓘ
- 1/4 teaspoon kosher salt ⓘ
Instructions
- For the tortilla chips: Place an oven rack in the center of the oven.
- Preheat the oven to 350 degrees F. Spray a small baking sheet with vegetable oil cooking spray.
- Set aside.
- Using a pastry brush, brush the tortillas on both sides with the olive oil and sprinkle with the salt.
- Cut each tortilla into 8 triangles and arrange in a single layer on the prepared baking sheet.
- Bake until golden and crispy, about 15 minutes.
- For the ceviche: In an 8-by-8-inch glass or ceramic baking dish, mix together the halibut, lemon juice, lime juice, lemon zest, salt and pepper.
- Cover the dish and refrigerate for 3 hours, stirring halfway through the refrigeration time to distribute the marinade.
- For the salad: In a medium bowl, mix together the olive oil, lime juice, agave, salt and pepper until smooth.
- Add the green onions, tomatoes, avocado, jalapeno and parsley.
- Toss until coated.
- To assemble: Divide the salad and spoon into 4 large martini glasses or 4 small salad bowls.
- Drain the ceviche and spoon on top of the salad.
- Garnish with tortilla chips before serving.
Nutrition & Diet Analysis (per serving)
670
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).