Ceviche nachos with black bean salsa
6
Points®
Total time: 6 hr 20 min • Prep: 20 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
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
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.
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