10ouncesOne 10-ounce halibut filletskinned and cut into 1/2-inch cubes
1/2cupfresh lemon juiceapprox 2 lemons
1/4cupfresh lime juiceapprox 2-3 limes
1lemon peel
1teaspoonsalt
1/2teaspoonfreshly ground black pepper
Salad Dressing:
2tablespoonsextra-virgin olive oil
2tablespoonsfresh lime juice
1teaspoonhoney
1/4teaspoonkosher salt
1/8teaspoonfreshly ground black pepper
Salad:
3green onionspale green and white parts only, sliced thinly
1cupof quartered grape tomatoes
1large avocadopeeled, seeded and cut into 1/2-inch cubes
1small jalapenofinely diced (optional)
2tablespoonschopped fresh flat-leaf cilantro
Instructions
Prepare the ceviche. In a glass or ceramic baking dish, mix together the halibut, lemon juice, lime juice, zest, salt and pepper. Cover the dish and refrigerate for 3 hours, stirring halfway through the refrigeration time.
Prepare the salad dressing. Add ingredients to a small bowl, then whisk to combine
Prepare the salad. In a medium bowl, combine the salad ingredients and top with dressing. Toss until coated. Drain the ceviche and gently fold into the salad mixture.
Divide among 4 martini or margarita glasses or small bowls.
Garnish with tortilla chips and lime slices if desired.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.