Snapper Ceviche Crispy Tacos Recipe
Red Snapper, Sweet Corn Pico, Guac
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Ingredients
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Ceviche Tacos Ingredients
Method
Preparation Directions
- 1
Marinate the Fish
In a bowl, combine the red snapper fillet diced into small pieces with lime juice, red onion, cilantro, jalapeño, and salt. Mix well and let it marinate in the refrigerator for at least 30 minutes until the fish is opaque and 'cooked' by the lime juice.
- 2
Prepare Sweet Corn Pico
While the fish is marinating, prepare the sweet corn pico de gallo. In a separate bowl, combine corn kernels, diced cherry tomatoes, and chopped cilantro. Season with salt and lime juice to taste. Mix well and set aside.
- 3
Combine Fish and Avocado
Once the fish is marinated, remove it from the refrigerator and gently mix in the diced avocado.
- 4
Assemble Tacos
To assemble the tacos, fill each crispy taco shell with the ceviche mixture and top it with the sweet corn pico de gallo.
- 5
Serve
Serve immediately and enjoy your Snapper Ceviche Crispy Tacos!
