Mexican Ceviche Tacos
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2 teaspoons sugar
- 1 tablespoon olive oil
- 3 tablespoons fresh lime juice
- freshly ground black pepper
- 2 tablespoons fresh lemon juice
- fine sea salt
- 3 tablespoons chopped fresh cilantro
- 3/4 cup chopped red onion
- 1 cup chopped seeded tomatoes
- Carbohydrate 40 g(13%)
- Cholesterol 103 mg(34%)
- Fat 22 g(34%)
- Fiber 9 g(36%)
- Protein 31 g(63%)
- Saturated Fat 5 g(24%)
- Sodium 887 mg(37%)
- Calories 475
Preparation 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. 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. 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.
Preparation 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. 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. 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.
