Ceviche with Avocado and Grilled Corn

Ingredients

• Corn

  Sweet, yellow, frozen, kernels cut off cob, boiled, drained, without salt

  3 cup or 492g

• Lime juice

  Raw

  6 lime yields or 264g

• Onions

  Raw

  3 tbsp chopped or 30g

• Halibut

  Fish, atlantic and pacific, raw

  16 oz or 454g

• Avocados

  Raw, All commercial varieties

  2 fruit or 402g

• Fresh cilantro

  Coriander leaves, raw

  6 sprigs or 13g

• Salt

  Table

  ½ tsp or 3g

• Tortilla chips

  Snacks, unsalted, white corn

  6 cup or 156g

Directions

1. Grill corn until lightly charred. Let cool slightly, then cut kernels off the cob. Set aside.
2. Cut halibut into 1/2-inch pieces.
3. In a large bowl, combine lime juice, red onion, and salt.
4. Add the fish to the bowl and stir, ensuring it's evenly coated with the lime juice mixture.
5. Cover the bowl and refrigerate for 15-30 minutes, or until the fish is firm and opaque. Stir occasionally. Begin tasting the fish after 15 minutes to determine your desired firmness.
6. While the fish marinates, dice the avocado and chop the cilantro.
7. Once the fish reaches your preferred firmness, gently combine it with the diced avocado, grilled corn, and chopped cilantro.
8. Serve immediately. Tortilla chips can be served on the side.

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