SALMON CE­VICHE NA­CHOS

Oxygen - - Thrive -

MAKES 2 SERV­INGS* SERV­ING SIZE: ½ NA­CHOS HANDS ON TIME: 30 MIN­UTES This fu­sion of ce­viche and na­chos is fun and so­phis­ti­cated at the same time, and it is the per­fect chilled dish to eat with your hands out­side. The beans are loaded with hungerquelling fiber, the salmon con­tains a boat­load of heart-friendly omega-3 fats, and the sweet cherry toma­toes in­fuse your diet with vi­ta­min C.

IN­GRE­DI­ENTS

¼ cup fresh lemon juice ¼ cup fresh lime juice ½ lb sushi-grade skin­less salmon ½ cup canned black beans, drained and rinsed 1 cup cherry toma­toes, quar­tered ¾ cup chopped pineap­ple 1 small av­o­cado, chopped ½ English cu­cum­ber, chopped 2 green onions (whites and greens), thinly sliced 1 ser­rano or jalapeño chili pep­per, seeded and minced 1 clove gar­lic, minced ¼ tsp salt 3 cups baked tor­tilla chips 1⁄3 cup sour cream ¼ cup chopped cilantro

DI­REC­TIONS

1. In a bowl, stir to­gether lemon and lime juices. Slice salmon into ¼-inch pieces and add to bowl. Cover and re­frig­er­ate, stir­ring once or twice, for at least 2 hours and up to 8 hours.

2. In a sep­a­rate large bowl, toss to­gether black beans, toma­toes, pineap­ples, av­o­cado, cu­cum­bers, green onions, chili pep­pers, gar­lic and salt. Drain salmon and toss gen­tly with tomato mix­ture.

3. Line a serv­ing plat­ter with half the tor­tilla chips and top with half the ce­viche. Layer on re­main­ing tor­tilla chips and top with re­main­ing ce­viche. Add dol­lops of sour cream and gar­nish with cilantro. Squeeze on fresh lime juice.

* Dou­ble the recipe if serv­ing a crowd.

Nu­tri­tion Facts (per serv­ing):

calo­ries 549, to­tal fat 27 g, carbs 47 g, fiber 9 g, sugar 11 g, pro­tein 32 g, sodium 523 mg

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