COBIA CEVICHE TACOS - CHEF BRI VAN SCOTTER
Cobia Ceviche Tacos
1-pound Open Blue cobia fillets, cut in 1/2-inch dice
1 1/2 cups fresh lime juice
1/4 cup Yuzu juice or orange juice
1 small white onion, small diced
1 jalapeno, minced
1/4 cup cilantro, chopped
1/2 teaspoon kosher salt
1/4 teaspoon ground pink peppercorns
16 corn tortillas
- In a glass or stainless-steel bowl combine the cobia, lime juice, yuzu, onion, jalapeno. Cilantro, salt, and pepper. Cover and refrigerate for about 4 hours until the fish no longer looks raw.
- Once the ceviche has marinated and cooked, use a slotted spoon to remove the fish from the lime juice and place a serving on a tortilla then garnish with radishes, jalapeno, and micro greens.