Island Ceviche Tacos

Cut the halibut fillets into ½-inch cubes and place in a large non-reactive bowl (glass or stainless steel). Pour the fresh lime juice over the fish until fully submerged and stir gently to combine.

Cover the bowl and refrigerate for 25 minutes, allowing the lime juice to cure the fish until the flesh becomes opaque and firm.

While the fish cures, peel and pit the avocados, then dice them into ½-inch cubes. Place in a separate bowl and set aside.

Peel and seed the papayas, then cut the flesh into ½-inch cubes. Add to a mixing bowl and set aside.

Remove the cured fish from the refrigerator and drain off excess lime juice, reserving 3 tablespoons. Gently fold in the diced red onion, sweetened flaked coconut, and finely chopped jalapeño pepper into the fish.

Add the salt and olive oil to the ceviche mixture and fold gently until combined. Taste and adjust seasoning as needed.

Fold the diced avocados and papaya cubes into the ceviche mixture just before serving to prevent the avocado from browning.

Warm the corn tortillas over an open flame or in a dry skillet for 10-15 seconds per side until pliable.

Spoon the island ceviche mixture onto each warm tortilla, keeping portions generous with both the fish and fruit components.

Serve immediately while the tortillas are still warm and the ceviche is chilled.