Mexican Ceviche Tacos

Mexican Ceviche Tacos
Photo by Misha Gravenor


  • 1 ¼ pounds very fresh (sushi-grade) fish fillets (such as tuna, hamachi, barramundi, or mahi-mahi)
  • 12 purchased crisp taco shells
  • 1 tablespoon olive oil
  • Purchased salsa
  • 2 teaspoons sugar
  • 2 tablespoons pickled jalapeño chiles from jar
  • 3 tablespoons fresh lime juice
  • + 9 more ingredients
    • 1 cup seeded tomatoes
    • plus 1 tablespoon liquid from jar
    • Fine sea salt
    • freshly ground black pepper
    • 2 tablespoons fresh lemon juice
    • 1 large avocado
    • ¾ cup red onion
    • ½ large head of romaine lettuce
    • 3 tablespoons fresh cilantro

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. Strain fish, discarding marin...

View full recipe at Epicurious


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