Ceviche Fish Tacos (serves 4)
1 Lb very fresh, firm white fish, (or scallops, or shrimp)
1/4 Cup lemon juice
1/4 Cup lime juice 1 tsp salt
1 bell pepper, minced
3 green onions, chopped handful of greens, or shoots
Minced jalapeno, chopped cilantro, chopped mint, chopped green onion to taste
1 avocado, cubed
Cut fish into 1/2” cubes. Be sure bones, skin and blood line have been removed. Mix well with lemon juice, lime juice and salt. Refrigerate for 10-15 minutes, or until citrus has cured the fish. While fish is curing warm tortillas in a low oven (300 degrees). When fish is cured, toss mixture with peppers, herbs, shoots and greens.
Serve on warm tortilla topped with avocado.
Join Chef Anna Hunt for a 3-Part Cooking Bootcamp at our Victoria location - May 2, 9, 16.
May 2nd: Knife skills/Food Safety/Stocks and Sauces/Basic Pastry
May 9th: Meats/Eggs/Vinagrettes
May 16th: Fish and Shellfish/Curing/Flavour Pairings
*See the rest of the tasty menu and register here.*