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Tacos de Ceviche Recipe

Tacos de Ceviche is a type of taco that is made with ceviche, a dish consisting of raw fish or shellfish that is marinated in citrus and seasonings. The ceviche is typically made with fish, such as sea bass or shrimp, that is marinated in lime or lemon juice, along with onions, chili peppers, and other seasonings. Once the fish is marinated, it is served in warm tortillas and topped with various garnishes, such as chopped cilantro, avocado, and hot sauce. Tacos de Ceviche is a popular dish in Mexican cuisine and is often served as a light and refreshing meal or snack. The exact ingredients used in Tacos de Ceviche can vary depending on the recipe and the region of Mexico, but they typically include ceviche, tortillas, and various toppings and seasonings.

Key Takeaways

  • Who this meal appeals to: Seafood enthusiasts, those looking for a light and refreshing meal, and anyone keen on exploring the coastal flavors of Mexico.
  • Estimated duration: 30 minutes (plus marinating time for ceviche).
  • Nutrition facts: High in protein from the seafood and rich in vitamins from the citrus juices and fresh vegetables.

About this Recipe

Tacos de Ceviche are representative of the rich coastal culinary traditions of Mexico. While ceviche is often enjoyed on its own or with chips, serving it in a taco offers a more fulfilling and portable eating experience.

Equipment Required

  • Mixing bowl.
  • Sharp knife and cutting board.
  • Tortilla warmer or cloth towel.


  • Fish (like snapper or sea bass): 1 pound, diced into small pieces.
  • Corn tortillas: 8 pieces.
  • Lime juice: 1 cup.
  • Onion: 1 medium, finely chopped.
  • Tomatoes: 2, diced.
  • Cilantro: A handful, chopped.
  • Jalapeño: 1, finely chopped (seeds removed for less heat).
  • Salt: to taste.
  • Avocado: 1, sliced or diced.
  • Cucumber: 1, diced (optional for added crunch).


  1. In a mixing bowl, combine the diced fish with the lime juice. Ensure the fish is fully submerged in the juice. Cover and refrigerate for about 1-2 hours, or until the fish becomes opaque (indicating it’s “cooked” by the citrus).
  2. After marinating, drain off excess lime juice and add the chopped onion, tomatoes, cilantro, and jalapeño to the fish. Mix thoroughly.
  3. Season the mixture with salt to taste, and fold in the diced cucumber if using.
  4. Warm the corn tortillas until they are soft and pliable.
  5. Spoon a generous amount of the ceviche mixture onto each tortilla. Garnish with avocado slices.
  6. Serve immediately, accompanied by extra lime wedges on the side.

Side Dishes

  • Tostones: Twice-fried green plantains, crispy and delicious.
  • Mango Salsa: A fruity salsa combining mangoes, red onions, and cilantro.
  • Chilled Gazpacho: A cold, tomato-based soup with peppers and cucumbers.

Storage Options

Any leftover ceviche should be stored in an airtight container in the refrigerator and consumed within the next day. Tortillas should be kept separately in a cool, dry location.

Ingredient Substitutes

  • Fish: Shrimp, octopus, or scallops can be used as alternative proteins for the ceviche.
  • Corn tortillas: Flour tortillas or even lettuce wraps can be used for a different twist.

Alternatives to this Meal

  • Tacos de Camarón: Featuring cooked shrimp sautéed with garlic and spices.
  • Tacos de Aguachile: Highlighting shrimp marinated in a spicy lime and chili mixture.

A number of taco recipes can be found on this page.


Tacos de Ceviche encapsulate the essence of the sea, bringing the refreshing and invigorating flavors of the ocean right to your plate. It’s a dish that paints a vivid picture of Mexico’s coastal cuisine. With every bite, you’re diving into a world of freshness, zest, and unadulterated joy. Perfect for warm days or when you’re craving a burst of freshness, these tacos promise a gastronomic adventure like no other. ¡Salud y buen provecho!