Epicurious

August 2009

Print Recipe
Mexican Ceviche Tacos
Course Main Dish
Cuisine Mexican, Seafood
Servings
Ingredients
Course Main Dish
Cuisine Mexican, Seafood
Servings
Ingredients
Instructions
  1. 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, but no more.
  2. Strain fish, discarding marinade. Place ceviche in large bowl; add tomatoes, red onion, pickled jalapeños, 1 tablespoon liquid from jar, and olive oil and toss to blend. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
  3. 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.
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