Ceviche nachos with black bean salsa

Name: Ceviche nachos with black bean salsa
Prep time: 20 min
Total time: 380 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 600 g Ling, raw; 400 ml Lemon juice; 0.333 cup(s) Fresh coriander chopped; 1 cup(s) Canned black beans, rinsed, drained (175g); 1 large Tomato(es) finely chopped; 0.5 large Avocado chopped; 0.25 medium Red onion finely chopped; 0.5 whole Fresh red chilli deseeded, finely chopped; 100 g Tortilla chips yellow corn variety; 60 g Reduced fat feta cheese crumbled

Points®

Total Time

6 hr 20 min

Prep

20 min

Cook

0 min

Serves

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

⅓ 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

Tortilla chips

100 g, yellow corn variety

Reduced fat feta cheese

60 g, crumbled

Instructions

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.

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Ceviche nachos with black bean salsa

Ingredients

Instructions

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