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Category: SANDWICHES
Prep Time: Cook Time: Total Time:
Juice of 1 lime
1 Tbs. orange juice
1 jalapeno pepper, seeded and finely chopped
1/4 C. frozen corn, defrosted
1/4 C. red onion, finely chopped
1 avocado, cut into 1/2-inch cubes
1 tsp. dried cilantro
1/8 tsp. cinnamon
1/4 tsp. cayenne pepper
Pinch salt
1/2 lb. sashimi grade tuna, cut into 1/4-inch cubes
4 tortillas
4 oz. Monterey jack cheese, thinly sliced
2 medium sized tomatoes, thinly sliced
Directions
In a large bowl, add the first 11 ingredients and stir together. Cover and refrigerate for 2-3 hours.
On work surface, lay out tortillas. Cover the bottom half with the cheese slices. Top with tomato sliced, then spread with the Ceviche mixture. Roll up, starting from the bottom where the filling is. Slice each tortilla into 1” slices and lay flat on serving plates.
Makes approx 3 1/2 dozen
Note: 8 oz. canned shrimp or crabmeat can be substituted for the fresh tuna
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Category: SANDWICHES
Prep Time: Cook Time: Total Time:
Juice of 1 lime
1 Tbs. orange juice
1 jalapeno pepper, seeded and finely chopped
1/4 C. frozen corn, defrosted
1/4 C. red onion, finely chopped
1 avocado, cut into 1/2-inch cubes
1 tsp. dried cilantro
1/8 tsp. cinnamon
1/4 tsp. cayenne pepper
Pinch salt
1/2 lb. sashimi grade tuna, cut into 1/4-inch cubes
4 tortillas
4 oz. Monterey jack cheese, thinly sliced
2 medium sized tomatoes, thinly sliced
Directions
In a large bowl, add the first 11 ingredients and stir together. Cover and refrigerate for 2-3 hours.
On work surface, lay out tortillas. Cover the bottom half with the cheese slices. Top with tomato sliced, then spread with the Ceviche mixture. Roll up, starting from the bottom where the filling is. Slice each tortilla into 1” slices and lay flat on serving plates.
Makes approx 3 1/2 dozen
Note: 8 oz. canned shrimp or crabmeat can be substituted for the fresh tuna
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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