Ceviche Verde on Tostadas
Ingredients
1 lb halibut filet | ||
1 tsp kosher salt | ||
3 tbs fresh lime juice | ||
2 avocados, peeled and pitted | ||
3/4 cup green olives, sliced | ||
1/4 cup diced tomatillos | ||
1/2 cup onions, finely diced | ||
1/4 cup fresh cilantro leaves | ||
1 jalapeno, seeded and minced | ||
2 tbs extra virgin olive oil | ||
tostadas, for serving |
Directions:
- Chop the halibut into 1/2 inch cubes and place in a medium non metal bowl.
- Add 1 tsp kosher salt and toss to coat.
- add the lime juice and toss to coat. Marinate for about 30 minutes, turning occasionally.
- Dice the avocado and add to the bowl along with the olives, tomatillos, onion , cilantro leaves and jalapeno.
- Add the olive oil then taste for seasoning. Season with a little more salt if necessary.
- Serve on top of crispy tostadas.
Recipe adapted from Chef Johnny Hernandez of La Gloria in San Antonio Texas.
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