Mexican Ceviche Tacos
Serves: 3
Isabella Feil
1 January 1970
Based on User reviews:
49
Spice
62
Sweetness
48
Sourness
41
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
3 tbsps
Lime Juice (fresh)2 tbsps
Lemon Juice (fresh)2 tsps
Sugar3 cup
Red Onion (chopped)1 tbsp
Olive Oil1 large
Avocado (peeled, pitted, diced)3 tbsps
Cilantro (chopped fresh)Directions:
1
Place fish in medium glass dish or bowl; sprinkle with sea salt and freshly ground black pepper
2
Add lime juice, lemon juice, and sugar and toss
3
Cover and chill until fish turns white and no longer looks raw, tossing occasionally, at least 4 hours and up to 6 hours
4
Strain fish, discarding marinade
5
Place ceviche in large bowl; add tomatoes, red onion, pickled jalapeños, 1 tablespoon liquid from jar, and olive oil and toss to blend
6
DO AHEAD: Can be made 2 hours ahead
7
Cover and chill
8
Add lettuce, avocado, and cilantro to ceviche mixture and toss
9
Fill taco shells with ceviche mixture
10
Top each taco with large spoonful of salsa and serve
11
Place fish in medium glass dish or bowl; sprinkle with sea salt and freshly ground black pepper
12
Add lime juice, lemon juice, and sugar and toss
13
Cover and chill until fish turns white and no longer looks raw, tossing occasionally, at least 4 hours and up to 6 hours
14
Strain fish, discarding marinade
15
Place ceviche in large bowl; add tomatoes, red onion, pickled jalapeños, 1 tablespoon liquid from jar, and olive oil and toss to blend
16
DO AHEAD: Can be made 2 hours ahead
17
Cover and chill
18
Add lettuce, avocado, and cilantro to ceviche mixture and toss
19
Fill taco shells with ceviche mixture
20
Top each taco with large spoonful of salsa and serve