Mexican Ceviche Tacos

Now that Summer is practically endless (thanks global warming!), recipes like these are necessary just to keep the oven off. This one is nice because it has a little bit of everything...crunchy, creamy, acidic, sweet, salty. Plus you can make it as spicy as you like (by using very hot salsa or sprinkling on a little hot sauce). The kids probably won't go near it (at least mine wouldn't), but that's where my old friend cheese comes in. Sprinkle some in a taco shell with leftover chicken (or anything else your kid will tolerate). Then watch as they struggle and the taco shells crumble all over them (dinner and a show).

MEXICAN CEVICHE TACOS

Makes 4 servings

1 ¼ lb. very fresh (sushi-grade) fish fillets (such as tuna, hamachi, barramundi or mahi-mahi),

    cut into 1/2-inch cubes

fine sea salt

freshly ground black pepper

3 tablespoons fresh lime juice

2 tablespoons fresh lemon juice

2 teaspoons sugar

1 cup chopped seeded tomatoes

3/4 cup chopped red onion

2 tablespoons sliced pickled jalapeño chiles from jar plus 1 tablespoon liquid from jar

1 tablespoon olive oil

1/2 large head romaine lettuce, very thinly sliced crosswise (3 to 4 cups)

1 large avocado, peeled, pitted, diced

3 tablespoons chopped fresh cilantro

12 purchased crisp taco shells

purchased salsa

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. Note: Marinating the fish in lemon/lime juice "cooks" it while it sits in the fridge. Don't leave the fish in the marinade longer than 6 hours or it may become tough.

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. 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.

Bon Appétit, August 2009 by Jill Dupleix

beautiful tuna
(from the sushi counter at Wegmans)

I totally spaced out and didn't cut my tuna. I can't
really explain it. Maybe I was sleep deprived (because
chances are, on any given day, that I am). Anyway, once I
realized my mistake, I got it out of the fridge and cut it up.

tuna, cut up

after about 5 hours

It probably would have been a little whiter if I had
remembered to cut it sooner. I didn't have time to leave
it in longer, but it was sushi grade, so we were good.

tuna, tomato, onion, jalapeño, jalapeño liquid & olive oil

avocado

adding the avocado, cilantro and lettuce

all mixed

Mexican ceviche taco without salsa

Mexican ceviche taco with its little salsa mohawk

.