| Total: | 3 hr 35 min |
| Prep: | 20 min |
| Inactive: | 3 hr |
| Cook: | 15 min |
| Yield: | 4 servings |
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
- 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.
- 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. Drain the ceviche and spoon on top of the salad. Garnish with tortilla chips before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 384 |
| Total Fat | 25 g |
| Saturated Fat | 3 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 8 g |
| Sugar | 6 g |
| Protein | 17 g |
| Cholesterol | 35 mg |
| Sodium | 719 mg |
Reviews
Awesome. This ceviche is so delicious. I am so impressed!!!! Giada does it again.
Wonderful and so easy to make. One of the prettiest, most impressive ceviches I’ve made. Added scallops in too.
This was really easy to assemble, after chopping all the ingredients fine. I had a small piece of fresh sea bass from dinner the night before. It was a perfect appetizer for my husband and I
Why would you replace cilantro for parsley in ceviche?
Love it. We fry up wonton skin triangles instead of tortilla chips
Excellent! Have made it several times. Using wild-caught halibut really takes it up a notch. There are some excellent online sources to buy it flash-frozen if you can’t find it where you live. Unless I can get my hands on great farmers market tomatoes in season, I use Wild Wonders brand cherry tomatoes. I don’t make the tortilla chips from scratch as the recipe describes, I buy them from a Mexican market that makes them daily. I think the key is to get tortilla chips that are thin and delicate, very fresh and not too salty. But even if you need to use grocery store chips, this recipe is still definitely a keeper!
Supper yummy and more importantly easy to make!! I added some diced shrimp!!
Great dish. Next time I think i’ll use Cilantro instead of Parsley and use the ribs of the Jalapeno to add some heat. Can’t wait to serve this for friends.
The fish made me sick but the rest of the salad tasted great.
Perfect for a hot summer day! I use a combination of shrimp and halibut and substitute fresh cilantro for the parsley.