side dishes
Mini Ceviche Tacos
To compensate for my vacation-envy, I made these bright little ceviche tacos and imagined myself on the beach soaking in the sun with a margarita in hand.
Ingredients
- 1 (14 ounce) can hearts of palm, slice into ¼ inch pieces
- ¼ cup very thin red onion slices
- ½ poblano, roasted & chopped (about ¼ cup)
- ¼ cup corn kernels
- ¼ cup chopped scallions
- ¼ cup red pepper, diced
- ¼ cup chopped cilantro
- ¼ cup lime juice
- 1 tablespoon olive oil
- salt
- tortillas (mini or regular sized), or tortilla chips
- avocado slices
- extra cilantro for garnish
- a few radish slices
Directions
- Mix everything together. Let chill in the fridge for 20 or so. Taste & adjust seasonings and serve chilled with tortillas.
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