Ceviche Taco Crunch Recipe
hamachi ceviche, mango chili, crema yucateca, mini taco shells
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Ingredients
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Ceviche
Mango Chili Salsa
Crema Yucateca
Taco Shells
Method
Preparation of Ceviche
- 1
Marinate the Hamachi
In a bowl, combine the diced hamachi with lime juice, red onion, cilantro, jalapeño, and salt. Mix well and let it marinate in the refrigerator for at least 30 minutes.
Preparation of Mango Chili Salsa
- 2
Make the Salsa
In another bowl, mix together diced mango, red bell pepper, cilantro, lime juice, and chili flakes. Stir well and set aside.
Preparation of Crema Yucateca
- 3
Prepare the Crema
In a small bowl, whisk together sour cream, lime juice, minced garlic, and salt until smooth.
Assembling the Tacos
- 4
Assemble the Tacos
Fill each mini taco shell with a spoonful of the marinated hamachi ceviche, top it with mango chili salsa, and drizzle with crema yucateca. Serve immediately.
