Halibut ceviche salad
Experience the perfect blend of fresh halibut, tangy citrus, and crisp vegetables with this refreshing ceviche salad. Ideal for a light and flavorful meal.
Ingredients:
- Vegetable oil cooking spray
- Four 6-to-7-inch corn tortillas
- 2 teaspoons extra-virgin olive oil
- 1/8 teaspoon kosher salt
- 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
- 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
Instructions:
- To make the tortilla chips: Position the oven rack in the middle of the oven. Preheat the oven to 180 °C. Coat a small baking sheet with vegetable oil cooking spray. Set it aside.
- Using a pastry brush, apply olive oil on both sides of the tortillas and sprinkle with salt. Cut each tortilla into 8 triangles and place them in a single layer on the prepared baking sheet. Bake until they turn golden and crispy, around 15 minutes.
- For the ceviche: Combine halibut, lemon juice, lime juice, lemon zest, salt, and pepper in an 8-by-8-inch glass or ceramic baking dish. Cover the dish and refrigerate for 3 hours, stirring midway through the refrigeration time to ensure the marinade is evenly distributed.
- For the salad: In a medium bowl, whisk together olive oil, lime juice, agave, salt, and pepper until well blended. Add green onions, tomatoes, avocado, jalapeno, and parsley. Mix until everything is coated.
- To put together: Distribute the salad evenly and spoon it into 4 large martini glasses or 4 small salad bowls. Drain the ceviche and spoon it over the salad. Sprinkle tortilla chips on top as a garnish before serving.
Summary:
- Calories: 1548 kcal
- Fat: 101 g
- Protein: 70 g
- Carbs: 115 g
- Potassium: 4085 mg
- Magnesium: 287 mg