I’m guest posting today on A House in the Hills (one of my favorite blogs), while Sarah is in Mexico this week. I know, I’m jealous too.
To compensate for my vacation-envy, I made these bright little ceviche tacos and imagined myself on the beach soaking in the sun with a margarita in hand.
Whitefish gets “cooked” with lots of lime juice. And for a fun twist I made a vegetarian version using chopped up hearts of palm that was equally, (if not more), delicious than it’s pesca counterpart.
You could serve them with chips as an appetizer, or with tortillas as more of a meal… I ended up somewhere in the middle by making little mini-tortillas.
both recipes together serve about 4 as a main dish, 6-8 as an appetizer
- 1 (14 ounce) can hearts of palm, slice into 1/4 inch pieces
- 1/4 cup very thin red onion slices
- 1/2 poblano, roasted & chopped (about 1/4 cup)
- 1/4 cup corn kernels
- 1/4 cup chopped scallions
- 1/4 cup red pepper, diced
- 1/4 cup chopped cilantro
- 1/4 cup lime juice
- 1 tablespoon olive oil
- tortillas (mini or regular sized), or tortilla chips
- avocado slices
- extra cilantro for garnish
- a few radish slices
- Mix everything together. Let chill in the fridge for 20 or so. Taste & adjust seasonings and serve chilled with tortillas.
Click here for the homemade tortilla recipe (I half-ed it and made about 12 mini tortillas)