Name: Mexican Ceviche Tacos
Yield: Makes 4 servings
Ingredients: 1 1/4 pounds very fresh (sushi-grade) fish fillets (such as tuna, hamachi, barramundi, or mahi-mahi), cut into 1/2-inch cubes; Fine sea salt; Freshly ground black pepper; 3 tablespoons fresh lime juice; 2 tablespoons fresh lemon juice; 2 teaspoons sugar; 1 cup chopped seeded tomatoes; 3/4 cup chopped red onion; 2 tablespoons sliced pickled jalapeño chiles from jar plus 1 tablespoon liquid from jar; 1 tablespoon olive oil; 1/2 large head of romaine lettuce, very thinly sliced crosswise (3 to 4 cups); 1 large avocado, peeled, pitted, diced; 3 tablespoons chopped fresh cilantro; 12 purchased crisp taco shells; Purchased salsa

photo by Misha Gravenor

Marinating the fish in lemon and lime juices "cooks" it while it sits in the fridge. Don't leave the fish in the marinade longer than six hours or it may become tough. Serve the tacos with corn and black bean salsa and offer chocolate mousse spiked with a little chile powder for dessert.

Recipe notes

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