Mexican Ceviche Tacos w/ Cilantro Corn Salsa & Cilantro Crema

Mexican Ceviche Tacos w/ Cilantro Corn Salsa & Cilantro Crema
Tacos Adapted from  Bon Appetit, August 2009; serves 4

1 1/4 lbs fresh sushi-grade tuna (can also use hamachi, mahi-mahi), cut into 1/2-inch cubes
fine sea salt
fresh ground black pepper
3 T fresh lime juice
2 T fresh lemon juice
2 t sugar
1 c chopped seeded tomatoes
3/4 c chopped red onion
2 T pickled jalapeno, chopped plus 1 T liquid from jar
1 T olive oil
1/2 large head of romaine lettuce, chopped
1 large avocado, diced
4 T fresh chopped cilantro
12 blue corn crisp taco shells

1 1/2 c chopped seeded tomatoes
1/2 c frozen or fresh corn
2 T lime juice
3 T fresh chopped cilantro
salt and pepper

1 8 oz container Mexican crema*
1 c fresh chopped cilantro
1/2 t salt


  1. place fish in medium glass bowl and sprinkle with sea salt and pepper. add citrus juices and sugar and toss. cover and chill until fish turns lighter color and doesn't look 'raw', 4-6 hours (no more than 6)
  2. meanwhile make salsa and crema. For salsa, combine ingredients in bowl, cover, and chill. For crema, process ingredients in mini food processor until well incorporated. add more cilantro if desired. cover and chill.
  3. strain fish and discard marinade. place ceviche in large bowl; add tomatoes, red onion, jalapenos, liquid, and olive oil and toss to blend. {can be done in advance, up to 2 hours ahead}
  4. preheat oven to 350 F. heat taco shells on baking sheet for 5 minutes.
  5. add lettuce, avocado, and cilantro to ceviche mixture and toss. fill taco shells with mixture and top with salsa and crema.