Title: Ceviche tacos
 Categories: Avocados, Citrus, Corn, Fish, Latin ameri
      Yield: 4 Servings
 
  1 1/2 lb Red snapper fillets; in 1/2"
           -chunks
           Juice of 10 limes
      1    Onion; finely chopped
      1    Jalapeno pepper;
           -seeded/finely choppd
 14 1/2 oz Can tomatoes
    1/2 c  Corn kernels
    1/4 c  Chopped cilantro
      2 tb Olive oil
      2 tb Catsup
      1 tb Worcestershire sauce
    1/2 ts Dried oregano
           Salt; to taste
      8    Corn tortillas
      1    Red onion; thinly sliced
      1    Avocado; peeled/sliced
 
  In a large glass or non-reactive aluminum bowl, gently combine fish
  and lime juice. Cover, refrigerate, and marnate overnight. When you
  remove fish in morning, it will be "cooked" through and safe to eat.*
  When ready to serve the tacos, combine onion, jalapeno, tomatoes,
  corn cilatro, olive oil, catsup, Worcestershire sauce and oregano in
  a large glass bowl. Mix well. Season with salt to taste. Drain and
  rinse fish, add to tomato mixture and gently mix to coat. Heat
  tortillas in microwave or oven. Place 1/8 of fish mixture in tortilla
  and garnish with red onion and avocado. *Although the fish is not
  cooked with heat, it is still "cooked" through by the acid in the
  lime juice. This is a traditional way of preparing seafood in Latin
  Americal. The fish is perfectly safe to eat. MC formatting by
  bobbi744@sojourn.com
  
  NOTES : Fish is marinated in lime juice overnight.*
  
  Recipe