Ceviche Taco Bowls
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A delicious mahi mahi ceviche recipe fills these easy to make taco bowls for the perfect appetizer or Cinco De Mayo party snack!
Cinco De Mayo is just around the corner and I’m so excited because it’s one of my favorite foodie holidays!
Growing up in Oklahoma, I ate a lot of Tex-Mex. Now, living in San Diego, only 20 miles from the border of Mexico, I’ve had the opportunity to eat a lot of authentic Baja Mexican Food!
I created these Ceviche Taco Bowls with the idea of combining fun and classic with delicious and authentic! Taco Bowls are fun and delicious. Ceviche is classic, authentic and delicious!
Ceviche Taco Bowl Ingredients
- 6 “fajita size” 6 inch flour tortillas
- ½ cup fresh lime juice
- ½ cup fresh grapefruit juice
- ½ cup fresh orange juice
- 1 lb mahi mahi (skin removed & diced)
- 1 cup diced white onion
- 1 cup tomatoes (diced)
- 2 jalapenos (de-stemmed, de-seeded & minced)
- 1 tbsp fresh chopped cilantro
- ½ tsp sea salt
- 2 avocados (de-seeded & diced)
Ceviche Taco Bowl Instructions
Preheat the oven to 375°F.
Heat the tortillas, wrapped in damp paper towels, in the microwave for 30-45 seconds.
Place the warmed tortillas in 4-inch diameter ramekins
.
Place in the oven and bake for 12-15 minutes.
To prepare the ceviche, add the lime juice, grapefruit juice and orange juice to a glass or stainless steel bowl.
Add the mahi mahi and onions, make sure all of the fish is covered in the citrus juice.
Cover the bowl and place in the refrigerator for 20-30 minutes.
While the fish is “cooking” in the citrus juice, combine the tomatoes, jalapenos, cilantro and sea salt in a large mixing bowl.
After 20-30 minutes, use a strainer to drain the fish from the juice, then add it to the bowl, with the other ingredients. Gently stir in the avocado. Spoon the ceviche into the taco bowls.
Now the taco bowls can be broken into and used as the “chips” to dip up the ceviche!
Isn’t that so fun? I now want to put everything I make in a taco bowl, like Dessert Fruit Taco Bowls and Buffalo Chicken Dip Taco Bowls!
Ceviche Taco Bowls
Ingredients
- 6 “fajita size” 6 inch flour tortillas
- ½ cup fresh lime juice
- ½ cup fresh grapefruit juice
- ½ cup fresh orange juice
- 1 lb mahi mahi, skin removed & diced
- 1 cup white onion, diced
- 1 cup tomatoes, diced
- 2 jalapenos, de-stemmed, seeded & minced
- 1 tbsp fresh chopped cilantro
- ½ tsp sea salt
- 2 avocados, seed & skin removed & diced
Instructions
- Preheat the oven to 375°F.
- Heat the tortillas, wrapped in damp paper towels, in the microwave for 30-45 seconds.
- Place the warmed tortillas in 4 inch diameter ramekins or bowls.
- Place in the oven and bake for 12-15 minutes.
- To prepare the ceviche, add the lime juice, grapefruit juice and orange juice to a glass or stainless steel bowl.
- Add the mahi mahi and onions, make sure all of the fish is covered in the citrus juice.
- Cover the bowl and place in the refrigerator for 20-30 minutes.
- While the fish is “cooking” in the citrus juice, combine the tomatoes, jalapenos, cilantro and sea salt in a large mixing bowl.
- After 20-30 minutes, use a strainer to drain the fish from the juice, then add it to the bowl, with the other ingredients.
- Gently stir in the avocado.
- Spoon the ceviche into the taco bowls.
Notes
Nutrition Facts
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