Name: Halibut Ceviche Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: Vegetable oil cooking spray; 4 6-to-7" corn tortillas; 2 tsp extra-virgin olive oil; &frac18; tsp kosher salt; 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; 2 Tbsp extra-virgin olive oil; 2 Tbsp fresh lime juice (from 2 large limes); 1 tsp agave; ¼ tsp kosher salt; &frac18; 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

Prep Time

20 min

Cook Time

15 min

Yields

4 servings

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

ingredients

Tortilla Chips

Vegetable oil cooking spray

4 6-to-7"

corn tortillas

tsp extra-virgin olive oil

&frac18; tsp kosher salt

Ceviche

1 10-oz

halibut fillet, skinned and cut into ½" cubes

cup fresh lemon juice (from 2 large lemons)

cup fresh lime juice (from 3 to 4 large limes)

Zest of 1 large lemon

tsp kosher salt

tsp freshly ground black pepper

Salad

Tbsp extra-virgin olive oil

Tbsp fresh lime juice (from 2 large limes)

tsp agave

tsp kosher salt

&frac18; tsp freshly ground black pepper

green onions, pale green and white parts only, finely sliced

tomatoes, seeded and chopped into ½" pieces

large avocado, peeled, seeded and cut into ½" cubes

small jalapeno, finely diced

Tbsp chopped fresh flat-leaf parsley

Ingredient Substitution Guide

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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Halibut Ceviche Salad