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
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
|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|
|adding the avocado, cilantro and lettuce|
|Mexican ceviche taco without salsa|
|Mexican ceviche taco with its little salsa mohawk|