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Island Ceviche Tacos

Island Ceviche Tacos

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ingredients

Serving Size: 24

1 1/2 lbs. Firm textured fish fillets, such as halibut
1 1/4 cups fresh lime juice
3 lbs. California Avocados
6 Papayas, 1 pound each
2 cups Finely diced red onion
1 cup Sweetened flaked coconut
3 Tbsp. Finely chopped jalapeno pepper
1/2 Tbsp. salt
3 Tbsp. olive oil
48 Thin corn tortillas (24 thick tortillas)

Remember to check the label when you shop. 
In season Spring - Fall. Learn where to find them

Instructions

  1. METHOD
  2. Dice fish into 3/8-inch cubes; cover with lime juice.
  3. Refrigerate, tightly covered, for 6 hours or overnight.
  4. JUST BEFORE SERVICE
  5. Cut avocado and papaya into 3/8-inch cubes; reserve. Drain fish; discard lime juice. Stir into fish the red onion, coconut, jalapeno and salt. Stir in olive oil. Gently fold in avocado and papaya.
  6. PER ORDER
  7. Steam heat 2 thin or 1 thick tortilla to soften. For thin tortillas, stack 2 together, then fill with 1/4 cup ceviche. For thick tortillas, fill each with 1/4 cup ceviche.

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Recipe Tags

  • cinco de mayo
  • coconut
  • fish
  • jalapeno
  • jalapeño
  • seafood
  • tacos
  • tropical

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