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Updated: Sep 21
Fish tacos taken to the next level! Fresh ingredients make these ceviche tacos the best you'll ever have! Pesco-Vegetarian, low in fat, carbs, and calories while packing lots of protein and flavor! I'll show you step-by-step how to make these delicious tacos. Come check them out!!!
Japan has Sushi. Hawaii has poke. Latin America has "Ceviche": cold white fish with onions, avocado, tomatoes, and herbs that has been marinated in salt, pepper, lemon and lime juices. It is so good! No cooking required! The acidity from the limes, lemons and vinegar “cooks” the fish and renders it ready for consumption.
This takes me back to the beaches of the Caribbean! The warmth of the sun.... the cooling ocean breeze... a good Piña Colada....and freshly made ceviche tacos. What could be better you ask? Two different salsas to serve these tacos with!!!
Grilled Corn Pico de Gallo here.
Mango Strawberry Salsa here.
Let's make it!
Prep time: About 2 hours and 10 minutes.
Cooking time: 0
Serves 8 to 10 people
Best of eaten within 48 hours of preparation
You could use tilapia, cod, halibut, bass, corvina, or snapper for ceviche. Use one, the combination of two... or all! Make sure you only use a non-reactive mixing bowl and utensils when mixing this dish.
1 1/2 pounds of white fish
1 medium yellow or red onion (chopped)
2 roma tomatoes (cubbed)
1/4 cup of fresh cilantro (chopped)
1 jalapeño (seeded and chopped)
1/4 cup of White Wine vinegar
1/4 cup of vegetable oil or olive oil
Salt and pepper to taste
fresh cilantro for garnish
Method (See pictures below)
Cut the fish into bite-size pieces.
Place fish into a non-reactive bowl and add the cilantro and tomatoes
Using gloves, cut the jalapeño in half.
With a small spoon, remove and discard the seeds from the jalapeño. Add the jalapeño to the bowl.
Using a small sharp knife, cut the avocado in half from top to bottom and back to the top. Slowly twist each half in opposite directions to separate them from the pit. Once you can separate the halves, carefully use a sharp knife to stab the pit sideways. Slowly twist the pit back and forth with the knife until it becomes loose. Remove the pit. You are ready to cut the avocado into small pieces. See pictures below to learn how to work with an avocado.
Add salt, pepper, the juice of both limes and lemon, white vinegar, and oil.
Using a wooden spoon or plastic spatula, mix the ingredients gently.
Cover and refrigerate for at least 2 hours. Gently stir again before serving.
To serve, make sure you scoop out the amount of Ceviche you want, drain the excess liquid and plate it on toasted corn tortillas and a side of Grilled Corn Pico de Gallo and Mango Strawberry Salsa. Garnish with fresh cilantro.
Printable PDF recipe below.
Step 1: Cut fish into bite-size pieces.
Step 2: Place in a non-reactive bowl and add the cilantro.
Step 3: Add the tomatoes.
Step 4: Cut jalapeño in half.
Step 5: Remove and discard the seeds.
Step 6: Chop the jalapeño in small pieces and add to the bowl.
Step 7: Add the onions.
Step 8: Make a long cut in the avocado.
Step 9: Make sure the cut is from to to bottom and back to the top of the avocado.
Step 10: Twist halves in opposite directions to separate from the pit. Follow the instructions on how to remove the pit. Chop avocado into small bite-sizes pieces.
Step 11: Add avocado to the bowl.
Step 12: Add the juice of the lemons and limes
Step 13: Salt and pepper to taste.
Step 14: Using a non-reactive utensil, mix gently.
Step 15: Add the White Wine Vinegar.
Step 16: Add the oil.
Step 17: Gently mix again, cover, and refrigerate for at least 2 hours. Serve with Grilled Corn Pico and Mango Strawberries Salsa.