Taco night has become a HUGE deal in my house, over the last year I organized a few taco nights everyone invited loved it so much that it has now become a thing. I have literally been banned from making tacos without my siblings being there, and not just my own 4 siblings but my husband’s 4 siblings too, and their other halves.
Since I do not have free reign over my choice in making tacos I decided to cheat and switch it up a little…. fish tacos! I often shop at Agatha & Valentina on University place where they sell the freshest fish so I decided to go get some amazing fish and create something new, Peruvian style.
This recipe is so crisp, tangy and refreshing that you will be begging for more once it’s finished, I promise. I’ll be eating this all summer.
You will need
- 1 7oz fillet of sea bass
- 1/4 cup lime juice
- 1/4 cup red onion, sliced thinly lengthways
- 3 radishes, sliced thinly
- 2 serrano peppers, deseeded and chopped
- 1 cup cabbage, sliced
- 1 large tomato, chopped into small pieces
- 1 pinch sea salt
- 1 tablespoon chopped cilantro
- Taco shells.
- Start by cutting the sea bass into small cubes, this should be done with a long sharp knife
- Combine the sea bass and the lime juice in a large bowl and place in the refrigerator for 20 minutes.
- When the 20 minutes is up, take the bowl out and add in the onion, radishes, cilantro, peppers and sea salt and then put it back in the refrigerator until you are ready to serve.
- Assemble your toppings, the cabbage, tomato and any other vegetables that you wish into the tacos and then top with the sea bass ceviche and a little extra cilantro.