Mexican Ceviche Tacos

Mexican Ceviche Tacos
Photo by Misha Gravenor

Ingredients

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

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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