CEVICHE ON CORN CRISPS WITH AVOCADO AND RED ONION
CEVICHE ON CORN CRISPS WITH AVOCADO AND RED ONION
Hello! I hope you had a wonderful Thanksgiving. In this time of Thanksgiving I want to express how grateful I am to you for following my blog. THANK YOU!
Our Thanksgivings just keep getting bigger and better! I am so happy that 2 of our 3 east coast dwelling sons came home for the holidays, and our two precious DC dwelling grandchildren are here too. It is wonderful to have holidays to bring us all together.
With Thanksgiving now in the rear view mirror I wanted to get back to sharing the recipes from my recent girls night dinner prepared by Chef Julian Huntly Hagood. That blog post was my most widely read article in a year of blogging and I know that many of you are anxious for the recipes. So today I am sharing the recipe for CEVICHE ON CORN CRISPS WITH AVOCADO AND RED ONION.
Chef Julian used raw, market fresh halibut, combined it with avocado, red onion, jalapeño and cilantro, and tossed it in lime juice and olive oil to create a delicious ceviche.
But what made this ceviche particularly unique was the presentation; dollops of this fresh and delicious concoction on crisp, organic, blue corn tortilla chips.
And by the way, Avocados have many important health benefits. Want to learn more about this delicious and nutritious fruit? Click here for a great article on 13 Health Benefits of Avocado and click here for another valuable article on the 6 Hidden Benefits of Avocados.
Easy, delicious, refreshing, tangy! Here’s the recipe!
- ½ Lb. Fresh Halibut (middle part of filet is preferable with least amount of sinew) cut into ¼" pieces
- ½ Ripe but Firm Avocado (cut into ¼" pieces)
- 2 Tablespoons Fresh Lime Juice
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Teaspoon Minced Cilantro (plus extra for garnish)
- 1 Teaspoon Minced Jalapeño Chile (seeds remove)
- ¼ Cup Minced Red Onion
- Kosher Salt & Fresh Ground Pepper to Taste
- 1 Bag Organic Blue Tortilla Corn Chips
- Ten minutes prior to serving gently toss all ingredients (except chips) in a nonreactive mixing bowl.
- Season to taste with salt & pepper (don't be shy!)
- Spoon onto individual tortilla chips.
- Garnish with a cilantro leaf.
- Serve immediately.
- ENJOY!
So there you have it: CEVICHE ON CORN CRISPS WITH AVOCADO AND RED ONION
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