Mini Ceviche Tacos Recipe

Fish: Fresh fish such as tilapia or snapper, diced for the ceviche.

Lime juice: Freshly squeezed lime juice to marinate and cook the fish.

Tomatoes: Diced tomatoes add a juicy and tangy element to the ceviche.

Red onion: Diced red onion provides a sharp and slightly sweet flavor.

Jalapeño: Seeded and finely chopped jalapeño adds heat and spice.

Cilantro: Fresh cilantro, chopped, adds a burst of herbal freshness.

Avocado: Diced avocado adds creaminess and richness.

Mini taco shells: Small taco shells to hold the ceviche mixture.

Salt and pepper: Seasoning to taste, enhancing all the flavors.

When preparing the fish for ceviche, ensure that it is extremely fresh, as the lime juice will only partially cook the fish. Dice the fish into uniform, small pieces to allow for even marination and a consistent texture throughout the dish.

• fresh fish - Substitute with shrimp: Shrimp also works well in ceviche and has a similar texture when marinated in lime juice.

• fresh fish - Substitute with scallops: Scallops provide a sweet and tender alternative that pairs well with the other ingredients.

• fresh lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and citrus flavor, though it is slightly less tart than lime.

• diced tomatoes - Substitute with diced cherry tomatoes: Cherry tomatoes are sweeter and can add a burst of flavor.

• diced tomatoes - Substitute with diced mango: Mango adds a sweet and tropical twist to the ceviche.

• diced red onion - Substitute with diced shallots: Shallots have a milder flavor and can be less pungent than red onions.

• diced red onion - Substitute with green onions: Green onions provide a milder onion flavor and a bit of color.

• jalapeño - Substitute with serrano pepper: Serrano peppers are slightly hotter and can add more heat to the dish.

• jalapeño - Substitute with poblano pepper: Poblano peppers are milder and add a different depth of flavor.

• chopped fresh cilantro - Substitute with chopped fresh parsley: Parsley offers a fresh, slightly peppery flavor without the distinctive taste of cilantro.

• chopped fresh cilantro - Substitute with chopped fresh basil: Basil provides a sweet and aromatic alternative.

• avocado - Substitute with diced cucumber: Cucumber adds a refreshing crunch and lightness to the dish.

• avocado - Substitute with diced papaya: Papaya adds a sweet and tropical flavor that complements the ceviche.

• mini taco shells - Substitute with mini tostadas: Mini tostadas provide a similar crunchy base for the ceviche.

• mini taco shells - Substitute with lettuce cups: Lettuce cups offer a low-carb and refreshing alternative to taco shells.

• salt - Substitute with soy sauce: Soy sauce adds a different kind of umami flavor and can enhance the overall taste.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and spice to the dish.

• Refrigeration Guidelines:

  • Prepare the ceviche mixture:
    • After combining the diced fish with lime juice, and mixing in the tomatoes, red onion, jalapeño, cilantro, and avocado, transfer the mixture to an airtight container.
  • Storage duration:
    • Store the ceviche in the refrigerator for up to 24 hours. Beyond this, the texture of the fish and vegetables may degrade.
  • Taco shells:
    • Keep the mini taco shells in a separate airtight container at room temperature to maintain their crispness.

• Freezing Guidelines:

  • Ceviche mixture:
    • Freezing ceviche is not recommended due to the delicate nature of the fish and vegetables. The texture and flavor will significantly deteriorate upon thawing.
  • Taco shells:
    • If you must freeze, only freeze the mini taco shells. Place them in a freezer-safe bag or container, ensuring they are well-sealed to prevent freezer burn. They can be frozen for up to 2 months.
  • Thawing taco shells:
    • When ready to use, thaw the taco shells at room temperature for about 30 minutes. To restore their crispness, warm them in an oven at 350°F (175°C) for 5-7 minutes.

• Serving after storage:

  • Refrigerated ceviche:
    • Before serving, give the ceviche mixture a gentle stir. Taste and adjust seasoning with additional salt and pepper if needed.
  • Assembling tacos:
    • Spoon the ceviche into the mini taco shells just before serving to ensure the shells remain crisp.

• Preheat your oven to 350°F (175°C). Place the mini taco shells on a baking sheet and warm them for about 5-7 minutes. This will help to restore their crispiness without overcooking the ceviche filling.

• If you prefer using a microwave, wrap the mini tacos in a damp paper towel and heat them on medium power for about 30 seconds to 1 minute. This method will keep the taco shells from becoming too soggy while gently warming the fish and vegetables.

• For a stovetop method, heat a non-stick skillet over medium heat. Place the mini tacos in the skillet and cover with a lid. Heat for about 2-3 minutes, flipping halfway through to ensure even warming. This method helps maintain the texture of the taco shells and the freshness of the ceviche.

• If you have an air fryer, preheat it to 350°F (175°C). Place the mini tacos in the basket and heat for about 3-4 minutes. This will give you a nice, crispy shell while keeping the ceviche filling at a pleasant temperature.

• For a quick refresh, you can also reassemble the mini tacos. Simply warm the taco shells using any of the methods above, and then add freshly prepared ceviche mixture. This ensures that the avocado and cilantro remain vibrant and fresh.

• Mixing bowl: A large bowl used to combine and marinate the diced fish with lime juice and other ingredients.

• Knife: Essential for dicing the fish, tomatoes, red onion, jalapeño, and avocado.

• Cutting board: A sturdy surface to safely chop and dice all the ingredients.

• Citrus juicer: Useful for extracting fresh lime juice efficiently.

• Spoon: Handy for mixing the ceviche ingredients gently and for spooning the mixture into the mini taco shells.

• Measuring cups: Necessary for accurately measuring the lime juice, diced tomatoes, and red onion.

• Tongs: Helpful for handling the mini taco shells without breaking them.

• Serving platter: Ideal for presenting the mini ceviche tacos attractively.

Prepare ingredients in advance: Dice the fish, tomatoes, red onion, jalapeño, and avocado ahead of time and store them in separate containers.

Use pre-made taco shells: Save time by using store-bought mini taco shells instead of making them from scratch.

Marinate efficiently: While the fish is marinating in lime juice, prepare the other ingredients to maximize your time.

Batch preparation: If making for a crowd, double the ceviche mixture and store it in the fridge until ready to serve.