Recipes Ceviche Fish Tacos with Avocado and Lime 1 Review For these extra refreshing tacos, fish gets marinated in a mixture of tomatoes, citrus juices and chiles. The citrusy marinade turns the fish opaque, cooking the fish without any heat. Slideshow: Ceviche Recipes By Phoebe Lapine Phoebe Lapine New York-based food and health writer Phoebe Lapine is a gluten-free chef, culinary instructor, and the creator of the award-winning blog Feed Me Phoebe, named by Women’s Health Magazine as the top nutrition read of 2017. A self-proclaimed “healthy hedonist,” Lapine focuses on ways to improve health without sacrificing life’s pleasures, which she explores in her blog and 2017 memoir The Wellness Project. In addition to Food & Wine, her work has appeared in Marie Claire, Serious Eats, Epicurious, Shape, Glamour, Self, HuffPost, and others. Food & Wine's Editorial Guidelines Updated on December 3, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Phoebe Lapine Active Time: 10 mins Total Time: 1 hrs 10 mins Yield: 8 small tacos Ingredients 1 cup diced tomatoes 2 Fresno chiles, halved, seeded and thinly sliced 1 small serrano chile pepper, halved, seeded and minced 2 scallions, thinly sliced 1/4 cup finely chopped cilantro Juice of 4 limes Juice of 1 lemon 2 teaspoons honey Sea salt 1 pound skinless striped bass or other firm white fish fillets, cut into 1/2-inch dice Eight 6-inch corn tortillas 2 avocados, thinly sliced 1 lime, cut into eight wedges, for serving Directions In a large bowl, toss the tomatoes with the Fresno and Serrano chiles, the scallions, cilantro, lime and lemon juice, honey and 2 teaspoons sea salt. Add the fish to the marinade and stir until coated. Cover and refrigerate the fish for at least 1 hour and up to 4 hours, stirring every 20 minutes, until the fish is soft and opaque but not falling apart. Season the ceviche with more salt if necessary. On a microwave-safe plate, warm the tortillas at high power for 30 seconds, until soft and pliable. Arrange the avocado slices on the tortillas and top with the ceviche. Fold the tortilla over the filling and serve right away with lime wedges. Rate it Print