SALMON CEVICHE NACHOS
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.
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
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