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 Pink Himalayan Sea 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
1/2 cup of frozen mangos (defrosted)
3 tomatoes, seeded and chopped into 1/2-inch pieces
1 large avocado, peeled, seeded and cut into 1/2-inch cubes
1/4 of medium poblano pepper, finely diced
1/2 of medium red pepper, finely diced
2 tablespoons chopped fresh flat-leaf parsley
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, mangoes, tomatoes, avocado, peppers and parsley. Toss until coated.
To assemble: Divide the salad and spoon into 4 wine (or martini) glasses or 4 small salad bowls. Drain the ceviche and spoon on top of the salad.
Garnish with homemade baked tortilla chips before serving. Also, serve with extra chips.
This recipe was shared on Fit and Fabulous Fridays.