Chilli-cured fish tacos by Stevie Parle
- Serves
- Makes 8 small tacos
- Difficulty
The fish in these light, fresh-tasting tacos is 'cooked' by being marinated in citrus juice (what's known as ceviche), so it's important to use the freshest you can find.
Additional details
- For the chilli-cured fish
- 400g super fresh, skinless, white fish fillets, such as sea bass, cut into 1cm slices
- Salt and pepper, to taste
- 8 limes (juice of 8 and zest of 2)
- ½ red onion, finely chopped
- 2 fresh red chillies, de-seeded and finely sliced
- A handful coriander leaves
- A handful of ice cubes
- For the salsa
- 3 tomatoes, chopped
- 1 fresh red chilli, finely chopped
- A handful of mint leaves, torn
- Juice of 1 lime
- 1 orange, peeled, pith removed and flesh chopped
- 1 fennel bulb, tough outer layer removed and finely chopped
- Salt and pepper, to taste
- 1 tbsp olive oil
- To serve
- 8 Taqueria Tortillas (white) 12cm
- 1 cos or 2 little gems lettuces, finely shredded
- 1 Cool Chile Ancho Whole, snipped into thin rings
Additional details
- To cure the fish, place the slices in a glass bowl and season with salt and pepper. Pour in the lime juice, then add the zest, onion and fresh chilli and tear in half the coriander leaves.
- Add a handful of ice cubes to the bowl and cover with cling film. Leave at room temperature until the ice has melted and the fish has turned opaque.
- Meanwhile, make the salsa by combining all the ingredients (apart from the olive oil) in another bowl. Season to taste. Drain off a little liquid if it looks too wet. Check the seasoning again before serving and add the olive oil.
- When ready to serve, warm the tortillas in a dry pan, spoon over a generous amount of cured fish and top with shredded lettuce, the remaining coriander, salsa and ancho chilli rings.
Highlighted Ingredients
-
12cm - WHITE 1kg - Taqueria Tortillas
£5.50
-
Ancho Chillies 70g
£4.40