Recipe courtesy of Giada De Laurentiis
Save Recipe Print
Total:
3 hr 35 min
Prep:
20 min
Inactive:
3 hr
Cook:
15 min
Yield:
4 servings
Total:
3 hr 35 min
Prep:
20 min
Inactive:
3 hr
Cook:
15 min
Yield:
4 servings

Ingredients

Tortilla Chips:
Ceviche:
Salad:

Directions

Watch how to make this recipe.

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.

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