Asheville: Few clouds, 84.2 °F
Ceviche Tacos
Servings:
6 
Ingredients:
- 1 lb. sea bass fillets, deboned, and skinned
- 1 cup plus 1 Tbs. fresh squeezed lime juice
- 2 Tbs. red onion, diced
- 1 red bell pepper, diced
- 1 mango, diced
- 1 avocado, diced
- 1 cup tomato juice
- 3 Tbs. cilantro, chopped
- Sea salt & fresh ground black
- Pepper, to taste
- Small, crisp romaine leaves
Directions:
A day before the meal, cut fish fillets into half-inch cubes, and place in a small bowl. Pour one cup lime juice over fish, mix, and place plastic wrap directly on the surface of the fish. Refrigerate overnight; the fish should look cooked through. Drain. Mix fish with onion, pepper, mango, avocado, tomato juice, cilantro, and remaining lime juice. Season with salt and pepper. Spoon into romaine leaves and serve.
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