Mexican Ceviche Tacos

Ingredients for Mexican Ceviche Tacos

• 575g very fresh (sushi-grade) fish fillets (such as tuna, hamachi, barramundi, or mahi-mahi), cut into 1/2-inch cubes

• Sale marino fine

• Pepe nero macinato fresco

• 45ml fresh lime juice

• 2 tablespoons fresh lemon juice

• 2 teaspoons sugar

• 200g chopped seeded tomatoes

• 120g chopped red onion

• 2 tablespoons sliced pickled jalapeño chillies from jar plus 1 tablespoon liquid from jar

• 1 cucchiaio di olio d'oliva

• 1/2 large head of cos lettuce, very thinly sliced crosswise (450 to 600g )

• 1 large avocado, peeled, pitted, diced

• 3 tablespoons chopped fresh coriander

• 12 purchased crisp taco shells

• Purchased salsa

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.

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. DO AHEAD: Can be made 2 hours ahead. Cover and chill.

Add lettuce, avocado, and coriander to ceviche mixture and toss. Fill taco shells with ceviche mixture. Top each taco with large spoonful of salsa and serve.

Avvertenza

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