I’m guest posting today on A House in the Hills (one of my favorite blogs), while Sarah is in Mexico this week. I know, I’m jealous too. To compensate for my vacation-envy, I made these bright little ceviche tacos and imagined myself on the beach soaking in the sun with a margarita in hand.
Whitefish gets “cooked” with lots of lime juice. And for a fun twist I made a vegetarian version using chopped up hearts of palm that was equally, (if not more), delicious than it’s pesca counterpart.
You could serve them with chips as an appetizer, or with tortillas as more of a meal… I ended up somewhere in the middle by making little mini-tortillas.
both recipes together serve about 4 as a main dish, 6-8 as an appetizer #ratingValue# from #ratingCount# reviews whitefish ceviche PrintAuthor: Jeanine DonofrioIngredients 5 oz whitefish such as sea bass, snapper or tilapia ¼ cup lime juice (plus extra at the end, to taste) ¼ cup thinly sliced red onion ¼ cup corn kernels ¼ cup chopped scallions ¼ cup red pepper, diced ½ poblano, roasted & chopped (about ¼ cup) saltserve with: tortillas (mini or regular sized), or tortilla chips avocado slices extra cilantro for garnish a few radish slicesInstructions Chop fish into small slices. Place in a bowl and mix with the lime juice. Let it sit and “cook” in the fridge for at least 20 minutes. Remove and drain some of the liquid. Add salt, all veggies, and another squeeze of lime. Taste and adjust. Refrigerate for another 15 minutes or so and serve chilled.3.4.3177 Click here for the homemade tortilla recipe (I half-ed it and made about 12 mini tortillas)
