RECIPES

Island Ceviche Tacos

1 Star2 Stars3 Stars4 Stars5 Stars (1)Loading... Read Comments

Ingredients

Serves: 24
1 1/2  lb.  Firm textured fish fillets, such as halibut
1 1/4  cups  fresh lime juice
lb.  California Avocados
  Papayas, 1 pound each
cups  Finely diced red onion
cup  Sweetened flaked coconut
Tbsp.  Finely chopped jalapeno pepper
1/2  Tbsp.  salt
Tbsp.  olive oil
48    Thin corn tortillas (24 thick tortillas)

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Instructions

  1. METHOD
  2. Dice fish into 3/8-inch cubes; cover with lime juice.
  3. Refrigerate, tightly covered, for 6 hours or overnight.
  4. JUST BEFORE SERVICE
  5. Cut avocado and papaya into 3/8-inch cubes; reserve. Drain fish; discard lime juice. Stir into fish the red onion, coconut, jalapeno and salt. Stir in olive oil. Gently fold in avocado and papaya.
  6. PER ORDER
  7. Steam heat 2 thin or 1 thick tortilla to soften. For thin tortillas, stack 2 together, then fill with 1/4 cup ceviche. For thick tortillas, fill each with 1/4 cup ceviche.

Comments

Other categories