Ceviche Verde With Tostadas and Avocado

Ingredients

• 1 pound firm white-fleshed ocean fish, like snapper or halibut
• Kosher salt
• ¼ cup freshly squeezed lime juice
• ¼ cup red onion, finely diced
• ¼ cup chopped scallions
• ¾ cup fresh green tomatillos, diced
• 2 teaspoons serrano or jalapeño chiles, finely chopped, or more to taste
• ½ cup chopped cilantro, leaves and tender stems, roughly chopped
• 1 head bibb lettuce, leaves separated
• 4 to 6 corn tostadas or 12 to 18 large tortilla chips
• 2 firm-ripe avocados
• 1 bunch red radishes, washed and trimmed
• Lime wedges, for garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    299 calories; 17 grams fat; 2 grams saturated fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 8 grams dietary fiber; 3 grams sugars; 26 grams protein; 56 milligrams cholesterol; 675 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Dice the fish into 1/4-inch cubes, place in a ceramic or glass bowl and sprinkle with 1 teaspoon kosher salt. Add the lime juice and mix well. Cover with plastic wrap, pressing down so the fish is submerged in the juice. Refrigerate for 30 minutes, or up to an hour for a firmer texture.
2. Drain the fish in a colander and return it to the mixing bowl. Add the onion, scallions, tomatillos and half the chiles. Add a good pinch of salt and mix well. Taste and add more chopped chiles if necessary. Stir in the cilantro and add a squeeze of lime.
3. Line 4 to 6 individual plates with lettuce leaves. Center a tostada or several large tortilla chips on each plate and spoon the ceviche mixture on top.
4. Surround with lightly salted avocado slices, then add radishes and lime wedges.