You may also like
Categories:
fillet lime juice cheese tomatoes green onions chili peppers cilantro ground cumin radishes oil flour tortillas
Viewed: 123 - Published at: 5 years agoIngredients
- 1 lb firm white fish fillet, thawed and cut into bite-sized pieces (such as cod, scrod, haddock)
- 23 cup fresh lime juice
- 12 ounces jarlsberg cheese (reserve one cup for topping) or 12 ounces reduced-fat jarlsberg cheese, shredded (reserve one cup for topping)
- 2 limes, zest of
- 1 medium tomatoes, seeded and chopped
- 2 green onions, chopped
- 4 ounces finely chopped chili peppers, drained
- 12 cup chopped fresh cilantro leaves
- 1 teaspoon ground cumin
- 4 large radishes, sliced
- 12 oil-cured olives, seeded and chopped (optional) or 14 cup pimento stuffed olive (optional)
- 8 flour tortillas
Method
- in glass, stainless steel or crockery bowl, marinate fish in lime juice 1 and 1/2 hours, stirring frequently.
- Drain.
- Combine with remaining ingredients except tortillas and reserved cup of cheese.
- Preheat oven to 375F.
- Place about 1 cup mixture on each tortilla.
- Roll up and place in glass or enamel baking pan sprayed with nonstick oil.
- Top with reserved cheese.
- Cover with foil.
- Bake 25-30 minutes, uncovering last five minutes.
- Note: Vegetables may be substituted with hot peppers, celery or diced jicama.
- Ceviche may be served as an appetizer or as a main dish with black beans and brown rice.
- Scallops also work well as a substitute for the fish pieces.
