mini ceviche tacos by love and lemons!

I’m so excited to be guest posting for Sarah while she’s gone. But let’s be real… I’m also super jealous that I, myself, am not soaking up the sun in Mexico! While coming up with this dish (on a cold, rainy day, I might add), I envisioned what I would like to be eating beachside with a margarita in hand. Avocados, limes, tortillas and fresh fish were at the top of my list so I decided on these bright little ceviche tacos with roasted poblano. And for a twist I made a vegetarian version with chopped up hearts of palm. I think it’s fun how the shape of them resemble little squid rings.  Feel free to serve these with tortillas as a meal, they’d also be great with chips as a party appetizer.

more after the jump! 

 

Veggie ceviche:

adapted from food.com

1 (14 ounce) can hearts of palm, slice into 1/4 inch pieces

1/4 cup very thin red onion slices

1/2 poblano, roasted & chopped (about 1/4 cup)

1/4 cup corn kernels 

1/4 cup chopped scallions

1/4 cup red pepper, diced

1/4 cup chopped cilantro

1/4 cup lime juice

1 tablespoon olive oil

salt

Mix everything together. Let chill in the fridge for 20 or so. Taste & adjust seasonings and serve with tortillas.

 

Whitefish ceviche:

5 oz whitefish such as sea bass, snapper or tilapia

1/4 cup lime juice (plus extra at the end, to taste)

1/4 cup thinly sliced red onion

1/4 cup corn kernels 

1/4 cup chopped scallions

1/4 cup red pepper, diced

1/2 poblano, roasted & chopped (about 1/4 cup)

salt

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.

 

serve with:

tortillas (mini or regular sized), or tortilla chips 

avocado slices

extra cilantro for garnish

a few radish slices

 

both recipes together serve about 4

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