Island Ceviche Tacos
|1 1/2||lb.||Firm textured fish fillets, such as halibut|
|1 1/4||cups||fresh lime juice|
|6||Papayas, 1 pound each|
|2||cups||Finely diced red onion|
|1||cup||Sweetened flaked coconut|
|3||Tbsp.||Finely chopped jalapeno pepper|
|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
- Dice fish into 3/8-inch cubes; cover with lime juice.
- Refrigerate, tightly covered, for 6 hours or overnight.
- JUST BEFORE SERVICE
- 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.
- PER ORDER
- 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.