Halibut Ceviche Salad (Giada De Laurentiis) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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 |
Directions:
1. 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.
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.
3. 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.
4. 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.
5. 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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