Recipe - Ceviche Tacos

1 One half pound Red snapper fillets; in 1/2"
chunks
Juice of 10 limes
1 Onion; finely chopped
1 Jalapeno pepper;
seeded/finely choppd
14 One half ounce Can tomatoes
One half cup Corn kernels
One fourth cup Chopped cilantro
2 tablespoon Olive oil
2 tablespoon Catsup
1 tablespoon Worcestershire sauce
One half teaspoon Dried oregano
Salt; to taste
8 Corn tortillas
1 Red onion; thinly cut or sliced up
1 Avocado; peeled/ cut or sliced up

In a large glass or nonreactive 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 MCRecipe Digest by Roberta Banghart bobbi744@sojourn.com on
Apr 01, 1998