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.

My 2 Grandchildren | www.AfterOrangeCounty.com

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.

CEVICHE ON CORN CRISPS WITH AVOCADO AND RED ONION | Recipe @ www.AfterOrangeCounty.com

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.

Market Ceviche with Avocado & Red Onion| www.AfterOrangeCounty.com

But what made this ceviche particularly unique was the presentation; dollops of this fresh and delicious concoction on crisp, organic, blue corn tortilla chips.

CEVICHE ON CORN CRISPS WITH AVOCADO AND RED ONION | Recipe @ www.AfterOrangeCounty.com

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.

Easy, delicious, refreshing, tangy!  Here’s the recipe!

 

CEVICHE ON CORN CRISPS WITH AVOCADO AND RED ONION
 
Prep time
Total time
 
Delicious, refreshing and tangy, this market fresh ceviche is served on crisp organic blue corn chips.
Author:
Recipe type: Appetizer
Cuisine: Mexican
Ingredients
  • ½ Lb. Fresh Halibut (middle part of filet is preferable with least amount of sinew)
  • ½ Ripe but Firm Avocado (diced 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 Jalapeno Chile (seeds remove)
  • ¼ Cup Minced Red Onion
  • Kosher Salt & Fresh Ground Pepper to Taste
  • 1 Bag Organic Blue Tortilla Corn Chips
Instructions
  1. Ten minutes prior to serving gently toss all ingredients (except chips) in a nonreactive mixing bowl.
  2. Season to taste with salt & pepper (don't be shy!)
  3. Spoon onto individual tortilla chips.
  4. Garnish with a cilantro leaf.
  5. Serve immediately.
  6. ENJOY!

So there you have it: CEVICHE ON CORN CRISPS WITH AVOCADO AND RED ONION  

Thanks for dropping in!  Do please leave a comment below.  I’d love to hear from you!

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All opinions expressed in this post are my own.   All photos are the original property of Celia Becker @ www.AfterOrangeCounty.com and may not be reproduced without specific permission.

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