Ceviche Tacos

Photo: flickr user VirtualErn

Ingredients

pound Red snapper fillets, in ½" chunks

Juice of 10 limes

1 Onion, finely chopped

1 Jalapeno pepper, seeded/finely choppd

ounce Can tomatoes

cup Corn kernels

cup Chopped cilantro

2 tablespoons Olive oil

2 tablespoons Catsup

1 tablespoon Worcestershire sauce

teaspoon Dried oregano

Salt, to taste

8 Corn tortillas

1 Red onion, thinly sliced

1 Avocado, peeled/sliced

Preparation

In a large glass or non-reactive 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

*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.

NOTES : Fish is marinated in lime juice overnight.*