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Ceviche Fish Tacos: a teaser from the Victoria 3-Part Cooking Bootcamp with Chef Anna Hunt

Posted by Chelsea Ballantyne on

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

Corn tortillas

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.*

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