Ceviche Roll-Ups

Name: Ceviche Roll-Ups
Ingredients: 1 lb firm white fish fillet, thawed and cut into bite-sized pieces (such as cod, scrod, haddock); 23 cup fresh lime juice; 12 ounces jarlsberg cheese (reserve one cup for topping) or 12 ounces reduced-fat jarlsberg cheese, shredded (reserve one cup for topping); 2 limes, zest of; 1 medium tomatoes, seeded and chopped; 2 green onions, chopped; 4 ounces finely chopped chili peppers, drained; 12 cup chopped fresh cilantro leaves; 1 teaspoon ground cumin; 4 large radishes, sliced; 12 oil-cured olives, seeded and chopped (optional) or 14 cup pimento stuffed olive (optional); 8 flour tortillas

12 ingredients

12 steps

Ingredients

1 lb firm white fish fillet, thawed and cut into bite-sized pieces (such as cod, scrod, haddock)
23 cup fresh lime juice
12 ounces jarlsberg cheese (reserve one cup for topping) or 12 ounces reduced-fat jarlsberg cheese, shredded (reserve one cup for topping)
2 limes, zest of
1 medium tomatoes, seeded and chopped
2 green onions, chopped
4 ounces finely chopped chili peppers, drained
12 cup chopped fresh cilantro leaves
1 teaspoon ground cumin
4 large radishes, sliced
12 oil-cured olives, seeded and chopped (optional) or 14 cup pimento stuffed olive (optional)
8 flour tortillas

Directions

1

in glass, stainless steel or crockery bowl, marinate fish in lime juice 1 and 1/2 hours, stirring frequently.
2

Drain.
3

Combine with remaining ingredients except tortillas and reserved cup of cheese.
4

Preheat oven to 375F.
5

Place about 1 cup mixture on each tortilla.
6

Roll up and place in glass or enamel baking pan sprayed with nonstick oil.
7

Top with reserved cheese.
8

Cover with foil.
9

Bake 25-30 minutes, uncovering last five minutes.
10

Note: Vegetables may be substituted with hot peppers, celery or diced jicama.
11

Ceviche may be served as an appetizer or as a main dish with black beans and brown rice.
12

Scallops also work well as a substitute for the fish pieces.