Ceviche Tacos

• 1lb homemade ceviche

• La Bella Romana homemade Tortillas

• 1 Jalapeno (diced with seeds removed)

• 1 Yellow heirloom tomato (diced)

• 1 white onion (sliced)

• 1 Blood Orange (in wedges)

• 1 avocado (sliced)

• Cilantro

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1. Toast the Tortillas: Briefly char tortillas over a gas flame or in a dry pan until they are firmer and have toasted spots

o If you prefer, you can fry the tortillas in a pan for a crunchy tostada

2. Assemble: Use a slotted spoon to scoop the ceviche out of the container. You want some juice for flavor, but too much will make the taco fall apart

3. Top: Top the tacos with pre-cut jalapenos, onions, tomatoes, avocados, a squeeze of the blood orange juice, and cilantro

Tips

• Double-up the tortillas (street taco style) to prevent the ceviche juices from breaking the taco

• Keep the ceviche in the fridge until the very moment you are ready to assemble. Cold fish on a hot tortilla is the hallmark of a great ceviche taco

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