Halibut Ceviche Salad
INGREDIENTS
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Vegetable oil cooking spray
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Four 6-to-7-inch corn tortillas
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2 teaspoons extra-virgin olive oil
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1/8 teaspoon kosher salt
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One 10-ounce halibut fillet, skinned and cut into 1/2-inch cubes
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1/2 cup fresh lemon juice (from 2 large lemons)
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1/4 cup fresh lime juice (from 3 to 4 large limes)
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Zest of 1 large lemon
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1 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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2 tablespoons extra-virgin olive oil
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2 tablespoons fresh lime juice (from 2 large limes)
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1 teaspoon agave
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1/4 teaspoon kosher salt
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1/8 teaspoon freshly ground black pepper
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3 green onions, pale green and white parts only, finely sliced
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3 tomatoes, seeded and chopped into 1/2-inch pieces
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1 large avocado, peeled, seeded and cut into 1/2-inch cubes
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1 small jalapeno, finely diced
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2 tablespoons chopped fresh flat-leaf parsley
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