Ceviche Tacos


pound Red snapper fillets, in ½" chunks
Juice of 10 limes
1 Onion, finely chopped
1 Jalapeno pepper, seeded/finely choppd
ounce Can tomatoes
cup Corn kernels
cup Chopped cilantro
2 tablespoons Olive oil
2 tablespoons Catsup
teaspoon Dried oregano
Salt, to taste
1 Red onion, thinly sliced
1 Avocado, peeled/sliced


In a large glass or non-reactive aluminum bowl, gently combine fish and lime juice. Cover, refrigerate, and marnate overnight. When you remove fish in morning, it will be "cooked" through and safe to eat.* When ready to serve the tacos, combine onion, jalapeno, tomatoes, corn cilatro, olive oil, catsup, Worcestershire sauce and oregano in a large glass bowl. Mix well. Season with salt to taste. Drain and rinse fish, add to tomato mixture and gently mix to coat. Heat tortillas in microwave or oven. Place 1/8 of fish mixture in tortilla and
*Although the fish is not cooked with heat, it is still "cooked" through by the acid in the lime juice. This is a traditional way of preparing seafood in Latin Americal. The fish is perfectly safe to eat.
NOTES : Fish is marinated in lime juice overnight.*




1.0 servings


Thursday, February 11, 2010 - 12:04pm



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