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Halibut Ceviche Salad

Halibut Ceviche Salad
PREP TIME
20 min
COOK TIME
15 min
YIELDS
4 servings

A fresh Mexican-inspired appetizer that’s great for summer entertaining.

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Ingredients

Tortilla Chips

Vegetable oil cooking spray
4 6-to-7"
corn tortillas
2
tsp extra-virgin olive oil
⅛ tsp kosher salt

Ceviche

1 10-oz
halibut fillet, skinned and cut into ½" cubes
½
cup fresh lemon juice (from 2 large lemons)
¼
cup fresh lime juice (from 3 to 4 large limes)
Zest of 1 large lemon
1
tsp kosher salt
½
tsp freshly ground black pepper

Salad

2
Tbsp extra-virgin olive oil
2
Tbsp fresh lime juice (from 2 large limes)
1
tsp agave
¼
tsp kosher salt
⅛ tsp freshly ground black pepper
3
green onions, pale green and white parts only, finely sliced
3
tomatoes, seeded and chopped into ½" pieces
1
large avocado, peeled, seeded and cut into ½" cubes
1
small jalapeno, finely diced
2
Tbsp chopped fresh flat-leaf parsley
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Directions

Step 1

Place an oven rack in the center of the oven. Preheat the oven to 350ºF. Spray a small baking sheet with vegetable oil cooking spray. Set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

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