Halibut Ceviche Salad

Total Time:
3 hr 35 min
Prep:
20 min
Inactive:
3 hr
Cook:
15 min

Yield:
4 servings

Ingredients
  • Tortilla Chips:
  • Vegetable oil cooking spray
  • Four 6-to-7-inch corn tortillas
  • 2 teaspoons extra-virgin olive oil
  • 1/8 teaspoon kosher salt
  • Ceviche:
  • 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
  • Salad:
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lime juice (from 2 large limes)
  • 1 teaspoon agave
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 3 green onions, pale green and white parts only, finely sliced
  • 3 tomatoes, seeded and chopped into 1/2-inch pieces
  • 1 large avocado, peeled, seeded and cut into 1/2-inch cubes
  • 1 small jalapeno, finely diced
  • 2 tablespoons chopped fresh flat-leaf parsley
Directions

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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    This recipe is featured in:

    Everyday Celebrations