Mexican Ceviche Tacos Recipes

MEXICAN CEVICHE

Steps:

• Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm.
• Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips.

MEXICAN CEVICHE TACOS

Steps:

• Place fish in medium glass dish or bowl; sprinkle with sea salt and freshly ground black pepper. Add lime juice, lemon juice, and sugar and toss. Cover and chill until fish turns white and no longer looks raw, tossing occasionally, at least 4 hours and up to 6 hours.
• Strain fish, discarding marinade. Place ceviche in large bowl; add tomatoes, red onion, pickled jalapeños, 1 tablespoon liquid from jar, and olive oil and toss to blend. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
• Add lettuce, avocado, and cilantro to ceviche mixture and toss. Fill taco shells with ceviche mixture. Top each taco with large spoonful of salsa and serve.

MEXICAN CEVICHE

Steps:

• Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp).
• Marinate fish in the lime juice in the fridge overnight (this step cooks the fish).
• Stir often.
• Pour off most of the lime juice (just leave it moist).
• Add remaining ingredients except lettuce, avocado and olive. Do this preferably a few hours before serving & refrigerate.
• Toss well and arrange in individual serving bowls that are lined with the lettuce leaves.
• If you wish garnish with sliced avocado and sliced black olives.

CEVICHE TACOS

Steps:

• Finely grate rind from limes to measure 1 tablespoon; juice limes to measure 1/4 cup.
• Place rind and juice in a large bowl. (use a glass or ceramic bowl, aluminum or copper bowl will react with the citrus juice and give it a metallic taste).
• Add tomato, avocado, cilantro, salt, pepper, garlic and shrimp. If you want, you can add some chopped onion and fresh jalapenos. Toss well to combine.
• Cover and chill for 15 minutes, stirring occasionally.
• Heat tortillas.
• Spoon about 1/2 cup of shrimp mixture down the center of tortilla; fold and eat.
• You can serve it plain and/or eat with crackers or you can use hard tacos shells, tostadas, tortilla chips or whatever you like. My dad eats it with saltine crackers. He adds extra onion and jalapenos, personal preference!