1 large avocado peeled seeded cut into 1/2-inch cubes
0.1 teaspoon pepper black freshly ground
0.5 teaspoon pepper black freshly ground
16 servings to- corn tortillas
2 tablespoons flat-leaf parsley fresh chopped
3 green onions finely sliced
10 ounce halibut fillet cut into 1/2-inch cubes
1 small jalapeño diced finely
0.1 teaspoon kosher salt
0.3 teaspoon kosher salt
1 teaspoon kosher salt
0.5 cup juice of lemon fresh (from 2 large lemons)
1 lemon zest
0.3 cup juice of lime fresh (from 3 to 4 large limes)
2 tablespoons juice of lime fresh (from 2 large limes)
2 tablespoons olive oil extra-virgin
2 teaspoons olive oil extra-virgin
3 tomatoes seeded chopped
Equipment
bowl
baking sheet
oven
baking pan
pastry brush
Directions
Watch how to make this recipe.
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.
