Free Recipe Ceviche Tacos
Recipe Type: Free Misc Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 4
Ingredients for Ceviche Tacos Recipe
1-1/2 lb Red snapper fillets; in 1/2
-chunks
Juice of 10 limes
1 Onion; finely chopped
1 Jalapeno pepper;
-seeded/finely choppd
14-1/2 oz Can tomatoes
1/2 c Corn kernels
1/4 c Chopped cilantro
2 tb Olive oil
2 tb Catsup
1 tb Worcestershire sauce
1/2 ts Dried oregano
Salt; to taste
8 Corn tortillas
1 Red onion; thinly sliced
1 Avocado; peeled/sliced
Ceviche Tacos Preparation
In a large glass or non-reactive aluminum bowl, gently combine fish and lime juice. Cover, refrigerate, and marnate overnight. When you remove fish in morning, it will be cooked through and safe to eat.* When ready to serve the tacos, combine onion, jalapeno, tomatoes, corn cilatro, olive oil, catsup, Worcestershire sauce and oregano in a large glass bowl. Mix well. Season with salt to taste. Drain and rinse fish, add to tomato mixture and gently mix to coat. Heat tortillas in microwave or oven. Place 1/8 of fish mixture in tortilla and garnish with red onion and avocado. *Although the fish is not cooked with heat, it is still cooked through by the acid in the lime juice. This is a traditional way of preparing seafood in Latin Americal. The fish is perfectly safe to eat. MC formatting by bobbi744@sojourn.com NOTES : Fish is marinated in lime juice overnight.* Recipe by: Compucook Recipe in Kroger’s Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on Apr 01, 1998
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