Island Ceviche Tacos

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Ingredients[edit]

Procedures[edit]

  1. Dice fish into ⅜-inch cubes; cover with lime juice.
  2. Refrigerate, tightly covered, for 6 hours or overnight.

Just before service[edit]

  1. Cut avocado and papaya into ⅜-inch cubes; reserve.
  2. Drain fish; discard lime juice.
  3. Stir into fish the red onion, coconut, jalapeno and salt.
  4. Stir in olive oil.
  5. Gently fold in avocado and papaya.

Per order:[edit]

  1. Steam heat 2 thin or 1 thick tortilla to soften.
  2. For thin tortillas, stack 2 together, then fill with ¼ cup ceviche.
  3. For thick tortillas, fill each with ¼ cup ceviche.