Ceviche Verde on Tostadas


  • 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
  • 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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