Ceviche Taco Recipe

Name: Taco Libre North St. Augustines Ceviche Taco Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb fresh firm white fish (sea bass, halibut, or cod), skin removed and cut into 1/2-inch pieces; 1 cup fresh lime juice (enough to fully cover fish); 2 tbsp fresh lemon juice; 1 tsp coarse kosher salt; 1 tsp granulated sugar; 1 small red onion, finely diced; 1 tomato, seeded and small dice; 1 jalapeño, seeds removed and finely chopped (or serrano for more heat); 1 cup fresh cilantro, chopped; 1 ripe avocado, diced; 1 tsp freshly ground black pepper; 8 pieces corn tortillas (6-inch); 2 tbsp vegetable oil or neutral oil for warming tortillas; 2 cups shredded green cabbage or thinly sliced Napa cabbage; 1 cup crema or sour cream; 2 tsp hot sauce (optional); 4 pieces lime wedges; 1 cup crumbled cotija or queso fresco (optional)

Inspired by Taco Libre North St. Augustine

Time45m

Serves4

Make Ceviche Taco Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Ceviche

1 lb fresh firm white fish (sea bass, halibut, or cod), skin removed and cut into 1/2-inch pieces

1 cup fresh lime juice (enough to fully cover fish)

2 tbsp fresh lemon juice

1 tsp coarse kosher salt

1 tsp granulated sugar

1 small red onion, finely diced

1 tomato, seeded and small dice

1 jalapeño, seeds removed and finely chopped (or serrano for more heat)

1 cup Fresh cilantro, chopped

1 ripe avocado, diced

1 tsp freshly ground black pepper

Taco Assembly & Garnish

8 pieces corn tortillas (6-inch)

2 tbsp vegetable oil or neutral oil for warming tortillas

2 cups shredded green cabbage or thinly sliced Napa cabbage

1 cup crema or sour cream

2 tsp hot sauce (optional)

4 pieces Lime wedges

1 cup crumbled cotija or queso fresco (optional)

Method

Ceviche

Prepare fish

Place the diced fish in a non-reactive shallow glass or ceramic bowl in a single layer.

Pour the fresh lime juice and lemon juice over the fish. The citrus should fully cover the fish pieces; add a bit more lime juice if necessary.

Stir in the kosher salt and sugar to start the cure and balance acidity.

Cover the bowl and refrigerate for 20–30 minutes, stirring once or twice. The fish will turn opaque and feel firm when properly 'cooked' by the citrus. For smaller pieces or more thorough cure, allow up to 45 minutes, but avoid over-curing to maintain tender texture.

While the fish cures, drain off about 1/4 cup of the citrus marinade if there is a large excess (reserve it). This prevents the ceviche from becoming too soupy when assembling tacos, but leave enough to keep the mixture moist and flavorful.

Gently fold the finely diced red onion, diced tomato, chopped jalapeño, and chopped cilantro into the cured fish. Taste and adjust salt and pepper.

Carefully fold in the diced avocado just before assembly so it keeps its shape and doesn't turn mushy.

Sprinkle with freshly ground black pepper, cover, and keep chilled until ready to assemble.

Taco Assembly & Garnish

Warm the tortillas: heat a large skillet over medium-high heat. Brush each tortilla lightly with vegetable oil and warm 20–30 seconds per side until pliable and slightly charred in spots. Keep tortillas warm wrapped in a clean kitchen towel.

If using crema: stir the hot sauce into the crema or sour cream to taste to make a lightly spicy crema. Adjust seasoning with a pinch of salt and a squeeze of lime if desired.

To assemble each taco, lay a warm tortilla flat. Add about 2–3 tablespoons of shredded cabbage as a bed.

Top the cabbage with 2–3 ounces (about 1/3–1/2 cup) of the ceviche mixture, letting any excess marinade drain slightly back into the bowl to avoid soggy tortillas.

Spoon a little spicy crema over the ceviche, add a sprinkle of crumbled cotija or queso fresco if using, and garnish with an extra sprig of cilantro or a few more chopped onions if desired.

Serve immediately with lime wedges on the side for squeezing. Keep leftover ceviche chilled and consume within 24 hours for best quality.