Ceviche Tacos
| Yield: | 4 Servings |
| Categories: | Citrus, Latin American, Corn, Fish, Avocados |
| 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 |
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