Ceviche nachos with black bean salsa
⅓ cup(s), chopped
canned black beans, rinsed, drained
1 cup(s), (175g)
1 large, finely chopped
½ large, chopped
¼ medium, finely chopped
fresh red chilli
½ whole, deseeded, finely chopped
Mission Tortilla Strips, Yellow Corn
reduced fat feta cheese
60 g, crumbled
- Cut the fish into 1cm pieces. Place in a large glass bowl. Add the lemon juice and chopped coriander and stir to combine. Cover and place in the fridge for 6 hours or overnight. Drain and season with salt and pepper.
- Combine the beans, tomato, avocado, onion and chilli in a medium bowl.
- Top the fish with coriander sprigs and divide among serving plates. Serve with the tortillas. Top with the salsa and feta. Season with pepper.