Ceviche Tacos

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Ceviche Tacos
1 lb. sea bass fillets, deboned, and skinned 1 cup plus 1 Tbs. fresh squeezed lime juice 2 Tbs. red onion, diced 1 red bell pepper, diced 1 mango, diced 1 avocado, diced 1 cup tomato juice 3 Tbs. cilantro, chopped Sea salt & fresh ground black Pepper, to taste Small, crisp romaine leaves
A day before the meal, cut fish fillets into half-inch cubes, and place in a small bowl. Pour one cup lime juice over fish, mix, and place plastic wrap directly on the surface of the fish. Refrigerate overnight; the fish should look cooked through. Drain. Mix fish with onion, pepper, mango, avocado, tomato juice, cilantro, and remaining lime juice. Season with salt and pepper. Spoon into romaine leaves and serve.