Lynn's Snapper Ceviche Avocado Taco
1 1/2 lb Red snapper fillets, in 1/2" chunks
Juice of 10 limes
1 x Onion, finely chopped
1 x Jalapeno pepper, seeded/finely choppd
14 1/2 oz Can tomatoes
1/2 cup Corn kernels
1/4 cup Chopped cilantro
2 tbl Olive oil
2 tbl Catsup
1 tbl Worcestershire sauce
1/2 tsp Dried oregano
Salt, to taste
8 x Corn tortillas
1 x Red onion, thinly sliced
1 x Avocado, peeled/sliced
Method :
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.
NOTES : Fish is marinated in lime juice overnight.*