Island Ceviche Tacos

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Serves: 24

1 1/2 lb. Firm textured fish fillets, such as halibut 1 1/4 cups fresh lime juice 3 lb. California Avocados 6 Papayas, 1 pound each 2 cups Finely diced red onion 1 cup Sweetened flaked coconut 3 Tbsp. Finely chopped jalapeno pepper 1/2 Tbsp. salt 3 Tbsp. olive oil 48 Thin corn tortillas (24 thick tortillas)
  2. Dice fish into 3/8-inch cubes; cover with lime juice.
  3. Refrigerate, tightly covered, for 6 hours or overnight.
  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.
  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.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

California Avocados can be used as a substitute for butter. Learn about avocados and dietary guidelines for Americans.

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


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