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)
  • ½ large head of romaine lettuce
  • Fine sea salt
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons sugar
  • 2 tablespoons pickled jalapeño chiles from jar
  • freshly ground black pepper
  • + 9 more ingredients
    • 3 tablespoons fresh cilantro
    • 1 large avocado
    • ¾ cup red onion
    • 12 purchased crisp taco shells
    • 1 tablespoon olive oil
    • Purchased salsa
    • 3 tablespoons fresh lime juice
    • 1 cup seeded tomatoes
    • plus 1 tablespoon liquid from jar

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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