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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!
Course
Appetizer, Main Course
Cuisine
Mexican
Prep Time
9
minutes
mins
Cook Time
20
minutes
mins
Total Time
29
minutes
mins
Servings
6
taco bowls
Calories
301
Author
Whitney Bond
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
Gluten Free Option:
Substitute corn tortillas to make this recipe gluten-free.
Nutrition
Calories:
301
kcal
|
Carbohydrates:
30
g
|
Protein:
18
g
|
Fat:
12
g
|
Saturated Fat:
2
g
|
Cholesterol:
55
mg
|
Sodium:
474
mg
|
Potassium:
891
mg
|
Fiber:
6
g
|
Sugar:
7
g
|
Vitamin A:
540
mg
|
Vitamin C:
39.3
mg
|
Calcium:
65
mg
|
Iron:
2.5
mg