Ceviche tacos
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Red snapper fillets; in 1/2\" chunks |
| Juice of 10 limes | ||
| 1 | Onion; finely chopped | |
| 1 | Jalapeno pepper; seeded/finely choppd | |
| 14½ | ounce | Can tomatoes |
| ½ | cup | Corn kernels |
| ¼ | cup | Chopped cilantro |
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | Catsup |
| 1 | tablespoon | Worcestershire sauce |
| ½ | teaspoon | Dried oregano |
| Salt; to taste | ||
| 8 | Corn tortillas | |
| 1 | Red onion; thinly sliced | |
| 1 | Avocado; peeled/sliced | |
Directions
In a large glass or non-reactive aluminum bowl, gently combine fish and lime juice. Cover, refrigerate, and marnate overnight. When you remove fish in morning, it will be "cooked" through and safe to eat.* When ready to serve the tacos, combine onion, jalapeno, tomatoes, corn cilatro, olive oil, catsup, Worcestershire sauce and oregano in a large glass bowl. Mix well. Season with salt to taste. Drain and rinse fish, add to tomato mixture and gently mix to coat. Heat tortillas in microwave or oven. Place ⅛ of fish mixture in tortilla and garnish with red onion and avocado.
*Although the fish is not cooked with heat, it is still "cooked" through by the acid in the lime juice. This is a traditional way of preparing seafood in Latin Americal. The fish is perfectly safe to eat. MC formatting by bobbi744@...
NOTES : Fish is marinated in lime juice overnight.* Recipe by: Compucook Recipe in Kroger's Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Apr 01, 1998