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Island Ceviche Tacos

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Ingredients Edit

Directions Edit

  1. Dice fish into ⅜-inch cubes; cover with lime juice.
  2. Refrigerate, tightly covered, for 6 hours or overnight.

Just before service Edit

  1. Cut avocado and papaya into ⅜-inch cubes; reserve.
  2. Drain fish; discard lime juice.
  3. Stir into fish the red onion, coconut, jalapeño and salt.
  4. Stir in olive oil.
  5. Gently fold in avocado and papaya.

Per order Edit

  1. Steam heat 2 thin or 1 thick tortilla to soften.
  2. For thin tortillas, stack 2 together, then fill with ¼ cup ceviche.
  3. For thick tortillas, fill each with ¼ cup ceviche.

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