New Recipes Halibut Ceviche Salad - ★Cooking Recipes★

A fresh Mexican-inspired appetizer that's great for summer entertaining.
Directions for: Halibut Ceviche Salad

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 1/2" cubes

cup fresh lemon juice (from 2 large lemons)

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

Zest of 1 large lemon

1 tsp kosher salt

tsp freshly ground black pepper

Salad

2 Tbsp extra-virgin olive oil

2 Tbsp fresh lime juice (from 2 large limes)

1 tsp agave

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

Directions

Tortilla Chips

1. Place an oven rack in the center of the oven. Preheat the oven to 350F. 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.

See more: Salad, Appetizer, Fish, Mexican, Vegetables