Name: Seafood Ceviche Tacos
Yield: Serves 4 (makes 8 tacos)
Cuisine: Mexican
Ingredients: 1 small garlic clove, minced; 10 ounces fresh marine fish such as ahi tuna, halibut, or mahi mahi; ⅔ cup freshly squeezed lime juice (from about 4 limes); 3 tablespoons chopped cilantro; ¼ cup mild olive oil; 10 ounces wild peeled and deveined shrimp or bay scallops; 1 teaspoon coarsely ground red peppercorns; 1 large avocado, halved lengthwise, pitted, and cut into thin slices; 8 (6-inch) crispy taco shells; 1 tablespoon Tajin seasoning; 1 large shallot, thinly sliced; ½ teaspoon salt, plus more for seasoning; 1 small serrano chile pepper, very thinly sliced

Preparation info

Serves
4
(makes 8 tacos)

Difficulty
Easy

Appears in

Tacos A-Z

By Ivy Manning

Published 2023

About

Too hot to cook? This fresh, citrusy seafood taco is the answer to your dinnertime woes. Marinating raw seafood in citrus juice “cooks” the proteins in the fish and shellfish. It may look like a lot of lime juice in the recipe, but it’s key to submerge the fish in citrus and marinate it for an hour to get the right texture. Be sure to use the best quality marine (ocean-dwelling) fish for this recipe and buy it from a reputable seafood market (see Taco Tip