Ceviche Tacos

I love ceviche and am accustomed to serving it in a glass bowl or on a bed of lettuce. In crispy taco shells?  Crispy taco shells have not been in my pantry for decades but I decided to splurge.  And the splurge was justified - this is a great tasting dish. A note on selecting your fish: although the citrus "cooks" the fish it is critical to get very fresh fish.   **Allow approximately 4 hours for this dish to marinate**

Ceviche Tacos

1 lb + 1/4 lb fresh (sushi-grade)  fish fillets, cut into 1/2" cubes (*) 

sea salt

fresh ground black pepper

6 T fresh lime juice

4 T fresh lemon juice

4 t sugar

1 c chopped, seeded tomatoes

3/4 c chopped red onion

2 T pickled jalapenos, diced,  plus 1 T liquid from jar

1 T olive oil

3-4 c thinly sliced romaine lettuce leaves

1 firm but ripe Haas avocado, peeled, pitted and diced

3 T fresh chopped cilantro

12 crispy taco shells {I got these super fresh blue corn shells at Whole Foods}

Hot sauce (**) 

Place fish in a medium, non-reactive bowl and sprinkle with salt and pepper. Add the citrus juices and sugar and toss. Cover and chill for at least 4 hours but no more than 6 hours, stirring occasionally. Fish will turn white.

Check the level of marinade. I had very little excess and kept it all.  If you have too much, pour a little off.

Place ceviche in a large bowl and add in tomatoes, red onion, jalapenos, jalapeno liquid and olive oil and toss to blend.  Taste and adjust seasonings if necessary. Add lettuce, avocado and cilantro and toss. Fill taco shells with ceviche and serve with hot sauce on the side.

Serves 4. 

(*) I used hamachi, sushi - grade yellowtail,  but fresh tuna or mahi- mahi would also work well

(**) If you live in LA, please note that Mercado in Santa Monica will package and sell you their house made habanaro sauce upon request. It is the perfect accompaniment to this dish.

Source:  Adapted from Bon Apetit