Mini Ceviche Tacos

 

I’m guest posting today on A House in the Hills (one of my favorite blogs), while Sarah is in Mexico this week. I know, I’m jealous too. To compensate for my vacation-envy, I made these bright little ...

What you will need

1 (14 ounce) can hearts of palm, slice into ¼ inch pieces

¼ cup very thin red onion slices

½ poblano, roasted & chopped (about ¼ cup)

¼ cup corn kernels

¼ cup chopped scallions

¼ cup red pepper, diced

¼ cup chopped cilantro

¼ cup lime juice

1 tablespoon olive oil

salt

tortillas (mini or regular sized), or tortilla chips

avocado slices

extra cilantro for garnish

a few radish slices

5 oz whitefish such as sea bass, snapper or tilapia

¼ cup lime juice (plus extra at the end, to taste)

¼ cup thinly sliced red onion

¼ cup corn kernels

¼ cup chopped scallions

¼ cup red pepper, diced

½ poblano, roasted & chopped (about ¼ cup)

salt

tortillas (mini or regular sized), or tortilla chips

avocado slices

extra cilantro for garnish

a few radish slices

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