Halibut and Watermelon Ceviche Salad

Halibut and Watermelon Ceviche Salad

Serves 4

As a substantial lunch or light dinner, this refreshing take on a South American classic is a winner.

The citrus "cooks" the fish.

Also try serving with tostadas or endive.

1 lb. halibut, cut into 1/2 -inch cubes

1/4 cup fresh lime juice

1/4 cup plus 2 Tbs. fresh lemon juice

2 Tbs. chopped red onion

2 Tbs. chopped fresh chervil

1 Tbs. fresh orange juice

1/2 tsp. minced red jalapeño chile

1 cup diced watermelon

6 oz. mixed salad greens

3 Tbs. safflower oil

1. Put halibut, lime juice, 1/4 cup lemon juice, red onion, chervil, orange juice, and jalapeño in glass dish or bowl.

Stir to combine, and marinate in refrigerator 1 hour, stirring once or twice.

2. Remove from refrigerator, drain off most of liquid, and stir in watermelon.

Toss mixed greens with remaining 2 Tbs. lemon juice and oil in separate bowl; add salt and pepper to taste.

Divide greens among 4 plates, top with ceviche, and serve immediately.

PER SERVING: 238 CAL; 25 G PROT; 13 G TOTAL FAT (1 G SAT FAT); 6 G CARB; 36 MG CHOL; 77 MG SOD; 1 G FIBER; 4 G SUGARS

Recipe from: Better Nutrition Magazine, June 2010 Issue, Volume 72, Number 6, page 49

www.betternutrition.com/Home > Food > Eat Smart

http://www.betternutrition.com/halibut-recipe/food/eatsmart/918