Mexican Ceviche Tacos
1 ¼ pounds very fresh (sushi-grade) fish fillets *such as tuna, mahi-mahi), cut into ½-
Fine sea salt
Freshly ground black pepper
2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
2 teaspoons sugar
1 cup chopped seeded tomatoes
¾ cup chopped red onion
2 tablespoons sliced pickled jalapeno chilies from a jar plus 1 tablespoon liquid from jar
1 tablespoon olive oil
½ large head of romaine lettuce, very thinly sliced crosswise (3 to 4 cups)
1 large avocado, peeled, pitted, diced
3 tablespoons chopped fresh cilantro
12 purchased crisp taco shells
Yield: Makes 4 servings
Marinating the fish in lemon and lime juices “cooks” it while it sits in the fridge. Don’t
leave the fish in the marinade longer than six hours or it may become tough.
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 marinade. Place Ceviche in large bowl; aadd tomatoes, red onion,
pickled jalapenos, 1 tablespoon liquid from jar, and olive oil and toss to blend.
Can be made 2 hours ahead. Cover and chill.
Add lettuce, avocado, and cilantro to Ceviche mixture and toss. Fill taco shells with
Ceviche mixture. Top each taco with large spoonful of salsa and serve.