Tuna ceviche over mixed greens with tortilla chips
5
Points®
Total time: 1 hr 17 min • Prep: 17 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Ceviche, raw fish marinated in citrus juice, is becoming increasingly popular in restaurants all over the country. Because the acid of the citrus juices “cooks” the fish, the dish can’t be allowed to marinate for more than 2 hours before the tuna takes on a mealy consistency. To make part of this dish early in the day, however, simply combine all the chopped ingredients, except the avocado and citrus juices, in a bowl and refrigerate until 1 or 2 hours before serving. Then, stir in the avocado and citrus juices. The real draw—for home cooks and chefs alike—is the clean, refreshing flavor and the lightness of this dish.
Ingredients
Uncooked yellowfin tuna
1 pound(s), very fresh, cut into 1⁄4-inch dice
Plum tomato
2 medium, seeded and cut into 1⁄4-inch dice
Red onion
1 small, finely chopped (about 1⁄3 cup)
Canned black beans
10½ oz, rinsed and drained
Avocado
⅔ item(s), peeled, pitted, and cut into 1⁄4-inch dice
Jalapeño pepper
1 medium, seeded and finely chopped (wear gloves to prevent irritation)
Fresh lime juice
1 cup(s)
Fresh lemon juice
1 cup(s)
Cilantro
2 Tbsp, fresh, chopped
Table salt
½ tsp
Fresh mixed greens
4 cup(s)
Reduced-fat tortilla chips
2 oz, (about 40)
Instructions
1
Combine the tuna, tomatoes, onion, black beans, avocado, jalapeño pepper, lime juice, lemon juice, cilantro, and salt in a bowl; toss to coat. Refrigerate, covered, stirring once every 15 minutes for at least 1 hour or up to 2 hours.
2
Divide the greens among 4 plates. With a slotted spoon, top each plate with 1 cup of the ceviche. Serve with the tortilla chips.
3
Serving size: 1 salad plate and 10 chips per serving
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