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COBIA CEVICHE TACOS - CHEF BRI VAN SCOTTER

COBIA CEVICHE TACOS - CHEF BRI VAN SCOTTER

Cobia Ceviche Tacos

Servings: 4

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

Garnishes

Julienned radishes

Sliced Jalapeno

Micro Greens

 

Directions:

  1. 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.
  2. 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.
categories : CHEF RECIPES