That lucious combination of fresh seafood with just the right amount of zing. Something easy to make, and yet perfect for a dinner or a lunch. Learn to make a good seafood taco and you will make better food than you will find in 95% of the restaurants in Cabo San Lucas. But to make it- we start with a Ceviche.

Hardware:

A griddle, or a nonstick fry pan

Software:

2 pounds of a white fish (I like halibut, but tilapea is a sustainable fish grown everywhere - even in Arizona)

8 limes (or one cup of lime juice)

Pico de gallo (see recipe in vegetable section or buy some locally)

Tortillas - corn work best.

Blueprint:

Chop the whitefish into cubes about 1/2 inch sides.

Pour the lime juice over the fish and gently stir in with your hands

Cover in the refrigerator for 20 minutes

Remove and drain the lime juice- and gently pour out over your fingers

Add pico de Gallo or your favorite salsa

Mix gently.

The fish is cooked. 

Add to your tortilla or a taco- s

erve.

This is so simple, you don't need much and you can make this with a minimal of ingredients.