Halibut Ceviche Tacos with Blood Orange might just bring your mind to a beautiful beach in Mexcio. These tacos explode with fresh, bright, spicy and tangy flavors– all surrounding tender pieces of halibut.
The Halibut Ceviche in these tacos tastes like the beach in that it simply brings my mind there. It’s so incredibly refreshing and is packed with fresh, bright flavors.
It’s the beach that inspired the recipe.
As soon as you sink your teeth into these tacos, you might just find yourself on a beach, too. Perhaps somewhere in Mexico. 🙂
What is ceviche?
Ceviche, also referred to as cebiche, seviche or sebiche is a seafood dish that’s made from very fresh, raw fish. The fish is cured in citrus juices, and typically spiced with chile peppers, and the mixture usually includes fresh cilantro and raw, chopped onion.
What’s in this recipe?
Halibut and blood orange are the heart of this recipe. And there are all sorts of other delicious fresh flavors including, lime, cilantro, tomato, cumin, and more.
Blood orange ceviche is full of gorgeous ingredients — it’s a super delicious dish to add to a casual Cinco de Mayo party. And of course it’s perfect for any sort of Mexican food fest.
You can even set this up as a taco bar. And while you’re at it, why not add the pulled pork option? Something for everyone.
- These are small tacos — I like them that way, but you can also us larger tortillas and use more of the ceviche to fill them.
- Of course you can also have the ceviche with chips, in a salad, over bread, or simply with a spoon.
- If you can’t find blood oranges you can use another juicy orange. I love the blood orange flavor and it’s just so pretty!
- If you have another ceviche recipe you love, I bet it would also be delicious in a taco.
I hope you enjoy every last bite of these incredible eviche tacos! I think you’ll love them as much as my family and I do.
Ceviche Tacos with Blood Orange
- zest of 1 blood orange
- juice of 1 blood orange
- juice of 2 limes
- ½ pound finely diced halibut
- ¾ cup finely diced tomatoes, seeds removed
- ⅓ cup loosely packed cilantro, finely chopped
- 2 scallions (white and green portions) finely sliced
- 2 tablespoons jalapeño peppers, washed and dried, seeds removed, minced
- 1 teaspoon garlic, minced
- 2 teaspoons olive oil
- ½ teaspoon ground cumin
- pinch of cayenne pepper
- salt and freshly ground black pepper to taste
- 20 small corn tortillas
- olive oil for the pan
- about 1 cup mixed baby greens
- 1 large avocado
- Make the marinade and marinate. Combine the orange zest and orange juice with the lime juice in a medium-sized bowl. Add the halibut and gently mix to be sure all of it is covered with the citrus juices. Cover the bowl tightly with plastic wrap, place it in the refrigerator, and let it marinate until the halibut is opaque in color, about 8 hours, and ideally overnight. (You are essentially "cooking" the fish.)
- Add remaining ceviche ingredients. Add the tomatoes, cilantro, scallions, jalapeños, garlic, olive oil, cumin and cayenne. Then season to taste with salt and pepper.
- Marinate again (quickly). Cover the ceviche with plastic wrap again, and let it marinate in the refrigerator for about 15 minutes.
- Make taco shells. To make the taco shells, coat the bottom of a large sauté pan with olive oil and place it over medium-high heat. Add as many of the tortillas as you can easily fit. Sauté each side for a minute or so, until they are crisp and golden. Use kitchen tongs or a fork to fold each one in half. Repeat until all of the tortillas are cooked. As you remove them from the pan, place them on a paper towel-lined plate to soak up any excess oil.
- Assemble. When you're ready to serve, add a few baby greens, about 1½ tablespoons or so of the ceviche, and an avocado slice (or two).