Island Ceviche Tacos

HomeRecipesDietDairy FreeIsland Ceviche Tacos

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Serves: 24

Ingredients
Instructions

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)

METHOD
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.

*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.