Nathan and I learned a very important lesson from making these Rockfish Ceviche tacos. A two pound whole Rockfish does NOT equal two pounds of edible fish meat. Yes, this might seem logical since a whole fish has parts such as bones and a head but for some reason we thought one two pound fish would be more than enough for us and maybe even a couple of guests (thank goodness our dinner guests ended up not being able to come!)
Nathan put all his skill, heart, and soul into filleting the fish but still only came out with a paltry pile of meat that amounted (in my estimation) to about a quarter pound of fish…Rampant Cuisine fail! We simply solved the problem by cutting the recipe way down and making the most delicious 3 bites of Ceviche that either of us had ever tasted. Ceviche is an incredibly simple and delicious dish for a hot summer night…it requires no cooking! This recipe is the perfect balance of citrus and spice…just make sure you buy the right amount of fish! We made fresh tortillas to complement the ceviche and were pleasantly surprised how simple and delicious homemade tortillas are…I highly recommend this recipe! Pair the tacos with a Margarita and enjoy!
Katryn’s Drink Pairing: Classic Margarita
Ceviche tacos should never ever be eaten without a classic margarita. Period. The pairing is simply too perfect to be ignored. The drink and the meal both feature bright citrus flavors that play off each other and magnify the best aspects in each other. The creaminess of the avocado serves as a contrast and the margarita cools the spicy heat in the ceviche.
Even though this beer is considered ‘dark’ it has light body and flavor like most mexican beers. Perfect for pairing with citrusy or spicy foods on a hot summer night.
Rockfish Ceviche Tacos
2 lbs of firm, fresh red snapper fillets (or other firm-fleshed fish), cut into 1/2 inch pieces, completely deboned
1/2 cup of fresh squeezed lime juice
1/2 cup of fresh squeezed lemon juice
1/2 red onion, finely diced
1 cup of chopped fresh seeded tomatoes
1 serrano chili, seeded and finely diced
2 teaspoons of salt
Dash of Tabasco or a light pinch of cayenne pepper
fresh Tortillas (recipe follows)
In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, and Tabasco. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours, giving time for the flavors to blend.
During the marinating process the fish will change from pinkish grey and translucent, to whiter in color and opaque.
Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos. Serves 4-8.
Two cups of all-purpose flour
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk
Mix together the flour, baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
Keep cooked tortillas wrapped in a napkin until ready to eat.
The tortillas can be reheated in a dry iron skillet, over your gas-burner flame, or in the oven wrapped in foil.
While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
Makes eight tortillas.