Mexican Ceviche Tacos
Fresh fish cured in citrus juices and combined with tomatoes, onions, jalapeños, and avocado, served in crispy taco shells. This refreshing seafood dish brings together the flavors of traditional Mexican ceviche with the convenience of tacos.
Ingredients
- •1¼ pounds sushi-grade fish fillets
- •1 teaspoon fine sea salt
- •½ teaspoon black pepper
- •3 tablespoons fresh lime juice
- •2 tablespoons fresh lemon juice
- •2 teaspoons sugar
- •1 cup chopped seeded tomatoes
- •¾ cup chopped red onion
- •2 tablespoons sliced pickled jalapeño chiles
- •1 tablespoon olive oil
- •½ head romaine lettuce
- •1 large avocado
- •3 tablespoons chopped fresh cilantro
- •12 pieces crisp taco shells
- •1 cup salsa
Cooking Instructions
- 1.
Place fish in medium glass dish or bowl; sprinkle with sea salt and freshly ground black pepper. Add lime juice, lemon juice, and sugar and toss. Cover and chill until fish turns white and no longer looks raw, tossing occasionally, at least 4 hours and up to 6 hours.
240 min
- 2.
Strain fish, discarding marinade. Place ceviche in large bowl; add tomatoes, red onion, pickled jalapeños, 1 tablespoon liquid from jar, and olive oil and toss to blend. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
15 min
- 3.
Add lettuce, avocado, and cilantro to ceviche mixture and toss. Fill taco shells with ceviche mixture. Top each taco with large spoonful of salsa and serve.
15 min
