Ingredients:
- 1 1/4 lbs sushi-grade fish ( I used sashimi Tuna)
- 1 tbsp. sea salt
- 1 tbsp. fresh crushed black pepper
- 3 tbsp. lime juice
- 2 tbsp. lemon juice
- 1 tbsp. sugar
- 1 cup chopped, seeded tomatoes
- 3/4 cup chopped red onion (about 1/2 an onion)
- 2 tbsp. fresh jalapenos ( recipe calls for jarred....no thanks) you will need a little over half a jalapeno, chopped and seeded.
- 1 tbsp. jarred jalapeno juice ( yes, you still need to buy the jarred jalapeno's....but the freshness of using the new jalapeno's will make you want to use them over the jarred)
- 1 large avocado, peeled, pitted and chopped
- 1/2 head romaine lettuce, chopped (3-4 cups)
- 3 tbsp. chopped fresh cilantro
- Hard taco shells (we bought soft shells too)
- Salsa
Steps:
- Cut tuna into 1/2 inch pieces (or smaller)
- Place tuna in a glass bowl, add in lemon juice, lime juice, salt, pepper, and sugar, mix until incorporated, cover dish and chill for 4-6 hours, tossing occasionally.
- Mix tomato, onions, jalapenos, jalapeno juice, and olive oil in a medium bowl, cover and chill for up to 2 hours.
- When tuna is finished, strain all the juices out and toss together with tomato mixture.
- Heat taco shells
- Make the taco's as you wish (recipe calls to mix lettuce, avocado's, and salsa with the tuna mixture, but I chose just to add what you wished to your taco.
- ENJOY....they taste SO fresh....Delicious!
- I served mine with white corn (and I cut a small corner of my tuna off before making the ceviche and saved it to make a small appetizer of ahi tuna to eat before dinner....just marinated it in soy sauce and seared it in a skillet for 2 minutes on each side)
