Ceviche tacos are the perfect intersection of bright, acidic "cooking" and the crunch of a great taco.
Our homemade ceviche is theperfect hack for this easy and satisfying dinner! Already prepared and full ofbright flavors, this pairs perfectly with our homemade tortillas or tostadasand fresh produce!
Ingredients: 1lb homemade ceviche
La Bella Romana homemade Tortillas
1 Jalapeno (diced with seeds removed)
1 Yellow heirloom tomato (diced)
1 white onion (sliced)
1 Blood Orange (in wedges)
1 avocado (sliced)
Cilantro
Instructions: •
Toast the Tortillas: Briefly char tortillas over a gas flame or in a dry pan until they are firmer and have toasted spots
If you prefer, you can fry the tortillas in a pan for a crunchy tostada
Assemble: Use a slotted spoon to scoop the ceviche out of the container. You want some juice for flavor, but too much will make the taco fall apart
Top: Top the tacos with pre-cut jalapenos, onions, tomatoes, avocados, a squeeze of the blood orange juice, and cilantro
Tips and Variations
Double-up the tortillas (street taco style) to prevent the ceviche juices from breaking the taco
Keep the ceviche in the fridge until the very moment you are ready to assemble. Cold fish on a hot tortilla is the hallmark of a great ceviche taco
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