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) 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 JalapeƱo 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!
Recipe by After Orange County at http://afterorangecounty.com/2014/11/28/ceviche-on-corn-crisps-with-avocado-and-red-onion/