Title: Ceviche Tacos
Categories: Avocados, Citrus, Corn, Fish, Latin ameri
Yield: 4 Servings

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

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 on
Apr 01, 1998