Halibut Ceviche Salad


4 servings
1 (10-ounce) halibut filet, skinned and cut into ½-inch cubescenter-cut halibut filets1
½ cup fresh lemon juice (from 2 large lemons)lemon(s)2
¼ cup fresh lime juice (from 3 to 4 large limes)lime(s)4
Zest of 1 large lemonlemon(s)1
1 teaspoon kosher saltkosher salt1
½ teaspoon freshly ground black pepperfreshly ground black pepper½
2 tablespoons extra-virgin olive oilextra-virgin olive oil2
2 tablespoons fresh lime juice (from 2 large limes)lime(s)2
1 teaspoon agaveagave nectar1
¼ teaspoon kosher saltkosher salt¼
1/8 teaspoon freshly ground black pepper freshly ground black pepper0.1300
1 large avocado, peeled, seeded, and cut into ½-inch cubesavocado1
3 medium tomatoes, seeded and chopped into ½-inch piecestomato(es)3
3 green onions, pale green and white parts only, finely slicedscallion(s)3
1 small jalapeno, finely dicedjalapeno chile1
2 tablespoons chopped fresh flat-leaf parsleyflat-leaf parsley2


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.

For the tortilla chips: Using a pastry brush, brush the tortillas on both sides with olive oil and sprinkle with salt. Cut each tortilla into 8 triangles and arrange in a single layer on the prepared baking sheet. Bake for 15 minutes until golden and crispy.
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.
In a medium bowl, mix together the olive oil, lime juice, agave, salt and pepper until smooth. Add the avocado, tomatoes, green onions, 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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