Photo of Ceviche nachos with black bean salsa by WW

Ceviche nachos with black bean salsa

10
8
8
SmartPoints® value per serving
Total Time
6 hr 20 min
Prep
20 min
Cook
0 min
Serves
4
Difficulty
Moderate
This South American favourite is a top new way to serve fish.

Ingredients

Ling, raw

600 g

Lemon juice

400 ml

Fresh coriander

cup(s), chopped

Canned black beans, rinsed, drained

1 cup(s), (175g)

Tomato(es)

1 large, finely chopped

Avocado

½ large, chopped

Red onion

¼ medium, finely chopped

Fresh red chilli

½ whole, deseeded, finely chopped

Mission Tortilla Strips, Yellow Corn

100 g

Reduced fat feta cheese

60 g, crumbled

Instructions

  1. 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.
  2. Combine the beans, tomato, avocado, onion and chilli in a medium bowl.
  3. Top the fish with coriander sprigs and divide among serving plates. Serve with the tortillas. Top with the salsa and feta. Season with pepper.