Halibut Ceviche Salad
- prep time20 min
- total time 35 min
- serves 4
A fresh Mexican-inspired appetizer that's great for summer entertaining.
Vegetable oil cooking spray
4 6-to-7" corn tortillas
2 tsp extra-virgin olive oil
⅛ tsp kosher saltCeviche
1 10-oz halibut fillet, skinned and cut into 1/2" 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 pepperSalad
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 1/2" pieces
1 large avocado, peeled, seeded and cut into 1/2" cubes
1 small jalapeno, finely diced
2 Tbsp chopped fresh flat-leaf parsley
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.
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.Ceviche
1. 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.Salad
1. 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.
2. 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.