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.

Start eating better than ever!