Halibut Ceviche Salad

• Vegetable oil cooking spray
• Four 6-to-7-inch corn tortillas
• 2 teaspoons extra-virgin olive oil
• 1/8 teaspoon kosher salt
• One 10-ounce halibut fillet, skinned and cut into 1/2-inch cubes
• 1/2 cup fresh lemon juice (from 2 large lemons)
• 1/4 cup fresh lime juice (from 3 to 4 large limes)
• Zest of 1 large lemon
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lime juice (from 2 large limes)
• 1 teaspoon agave
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 3 green onions, pale green and white parts only, finely sliced
• 3 tomatoes, seeded and chopped into 1/2-inch pieces
• 1 large avocado, peeled, seeded and cut into 1/2-inch cubes
• 1 small jalapeno, finely diced
• 2 tablespoons chopped fresh flat-leaf parsley

1. For the tortilla chips: Place an oven rack in the center of the oven.
2. Preheat the oven to 350 degrees F. Spray a small baking sheet with vegetable oil cooking spray.
3. Set aside.
4. Using a pastry brush, brush the tortillas on both sides with the olive oil and sprinkle with the salt.
5. Cut each tortilla into 8 triangles and arrange in a single layer on the prepared baking sheet.
6. Bake until golden and crispy, about 15 minutes.
7. For the ceviche: In an 8-by-8-inch glass or ceramic baking dish, mix together the halibut, lemon juice, lime juice, lemon zest, salt and pepper.
8. Cover the dish and refrigerate for 3 hours, stirring halfway through the refrigeration time to distribute the marinade.
9. For the salad: In a medium bowl, mix together the olive oil, lime juice, agave, salt and pepper until smooth.
10. Add the green onions, tomatoes, avocado, jalapeno and parsley.
11. Toss until coated.
12. To assemble: Divide the salad and spoon into 4 large martini glasses or 4 small salad bowls.
13. Drain the ceviche and spoon on top of the salad.
14. Garnish with tortilla chips before serving.

vegetable oil cooking spray, corn tortillas, extravirgin olive oil, kosher salt, lemon juice, lime juice, lemon, kosher salt, freshly ground black pepper, extravirgin olive oil, lime juice, agave, kosher salt, freshly ground black pepper, green onions, tomatoes, avocado, jalapeno, flatleaf

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/halibut-ceviche-salad-recipe.html (may not work)