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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