welcome, and thanks for stopping by!  this blog is the story of our family - myself, my husband lou and our two pups.  read more about each of us here if you'd like. please, make yourself at home!  xx- sarah










a house in the hills contains some contextual affiliate links. an affiliate link is a link in which advertisers have agreed to pay a commission should a purchase be made from that click-through. i do not post anything that i haven't or wouldn't purchase, the integrity of this blog means more to me than potential earnings. thank you for your support and understanding!


all images on this site are taken by myself or lou mora, unless otherwise noted. we're happy for you to share for any non-commercial purpose but please make sure to link back to the original post and give credit where it's due. conversely should we feature an image of yours that you see mis-credited or would like taken down, please let us know and we'll take care of it right away! good interweb manners are always appreciated. cheers!

« The Paloma, brought to you by Sweet Thing! | Main | Crispy quinoa and mole sweet potato tacos from naturally ella »

mini ceviche tacos by love and lemons!

so by now you're probably noticing a little theme... that's right, i'm bringing you to mexico with me via these amazing recipes!  today's goodness is from love and lemons.  the only thing i can't figure out about their blog is which is my favorite part- the perfect graphic design, dream kitchen or down to earth recipes.  i mean, really?  so much talent.  get at it!!

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


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)


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

Reader Comments (2)

This looks soooo good. I think I'll have to try it sometime this week!

02/18/13 | 8:9 AM | Unregistered CommenterKodi

Looks delicious! Definitely feeling a Mexico vibe now :)

02/18/13 | 11:53 AM | Unregistered CommenterJulie / Bound

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>