Mini Ceviche Tacos Recipe

These Mini Ceviche Tacos are a burst of fresh, zesty flavors that will instantly brighten your table. The tender, citrus-marinated seafood pairs perfectly with crisp, bite-sized tortilla shells, creating a delightful contrast in every bite. With just 20 minutes of prep, you’ll have a vibrant appetizer or light meal that’s as easy to make as it is impressive to serve.

The tangy lime juice, creamy avocado, and a hint of spicy jalapeño come together in a harmonious blend that’s both refreshing and satisfying. Each taco is a mini masterpiece, offering a symphony of textures—crunchy, silky, and tender—all in one bite. Perfect for gatherings or a quick treat, these tacos are sure to become a favorite for their bold, bright flavors and effortless charm.

Fresh & Zesty Ingredients for Mini Ceviche Tacos

• 1 (14 ounce) can hearts of palm, sliced into ¼ inch pieces
• ¼ cup very thin red onion slices (soak in cold water for 5 minutes to reduce sharpness)
• ½ poblano pepper, roasted and chopped (about ¼ cup; substitute with jalapeño for more heat)
• ¼ cup corn kernels (fresh, frozen, or canned)
• ¼ cup chopped scallions
• ¼ cup red pepper, diced
• ¼ cup chopped cilantro (plus extra for garnish)
• ¼ cup lime juice (freshly squeezed for best flavor)
• 1 tablespoon olive oil
• Salt, to taste
• For serving: mini or regular tortillas, tortilla chips, avocado slices, and a few radish slices

Simple Steps to Assemble Mini Ceviche Tacos

1. Combine ingredients: In a large bowl, mix the hearts of palm, red onion, roasted poblano, corn, scallions, red pepper, cilantro, lime juice, and olive oil.
2. Season: Add salt to taste and gently toss to combine.
3. Chill: Cover the bowl and refrigerate for 20 minutes to allow the flavors to meld.
4. Taste and adjust: After chilling, taste the ceviche and adjust the seasoning with more salt or lime juice if needed.
5. Serve: Spoon the ceviche into mini tortillas or onto tortilla chips. Garnish with avocado slices, extra cilantro, and radish slices. Serve immediately and enjoy chilled!

Perfect Pairings: Sauce and Topping Ideas

Elevate your Mini Ceviche Tacos with a drizzle of creamy chipotle sauce (mix 2 tbsp mayo, 1 tsp chipotle in adobo, and a squeeze of lime) or a tangy avocado crema (blend 1 avocado, ¼ cup sour cream, and 2 tbsp lime juice). For extra crunch, add a sprinkle of toasted sesame seeds or crumbled cotija cheese.

Creative Serving Suggestions

Serve these tacos as a fun appetizer or light meal! Arrange them on a platter with extra avocado slices, radish rounds, and a bowl of tortilla chips for dipping. For a party twist, set up a DIY taco bar with small bowls of toppings like diced mango, pickled jalapeños, and shredded cabbage.

Time-Saving Tips for Busy Cooks

Short on time? Use pre-chopped veggies from the store or swap fresh corn with canned or frozen kernels. To speed up prep, roast the poblano ahead of time and store it in the fridge. The ceviche mixture can also be made a few hours in advance—just keep it chilled until serving.

Recipe Variations to Try

Switch things up by using shrimp or cooked fish instead of hearts of palm for a seafood twist. For a tropical vibe, add diced pineapple or mango. If you prefer a spicier kick, toss in some minced serrano peppers or a dash of hot sauce.

Storage and Reheating Tips

Store leftover ceviche in an airtight container in the fridge for up to 2 days. Note that the lime juice will continue to “cook” the ingredients, so it’s best enjoyed fresh. Serve chilled—this dish isn’t meant to be reheated. Keep tortillas separate to prevent sogginess.

Carrot Muffins with Coconut Whip

These Carrot Muffins with Coconut Whip are a delightful blend of cozy warmth and tropical freshness. Moist, spiced muffins packed with shredded carrots are perfectly complemented by a light, creamy coconut topping.

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Servings 0

Ingredients

  

• 8 oz carrots (chopped and peeled)
• 1 egg
• ⅓ cup sugar
• ¼ cup applesauce
• ½ teaspoon vanilla extract
• ¼ cup coconut oil
• ½ cup all purpose gluten free blend (or all purpose flour)
• ½ cup whole spelt flour (or oat or whole wheat flour)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 teaspoons cinnamon
• ½ teaspoon salt

coconut whip

• 1 can full fat coconut milk, refrigerated overnight
• a few tablespoons maple syrup or sifted powdered sugar

Instructions

 

• Preheat oven to 350 degrees and grease a muffin tin.
• Place carrots in food processor and pulse a few times until they are grated.
• Add in the egg, sugar, applesauce, vanilla and coconut oil and blend until combined.
• In a separate bowl, sift & mix together together all dry ingredients (flours, baking powder, baking soda, cinnamon and salt).
• Pour wet ingredients into the dry and gently fold together. Don’t over mix.
• Scoop batter into the greased muffin tin – approx ⅓ cup batter per muffin.
• Bake for 15-18 minutes, use a toothpick to check for doneness. Don’t over bake.
• Let cool completely before frosting.
• Make the coconut whip by carefully opening the coconut milk can and scooping off the thick solidified part on the top. Don’t move or shake the can too much, it’s important that the solid and liquid parts stay separate. (save the liquid part for another use).
• Whisk the solid part vigorously by hand (or in a mixer).
• Add maple syrup or powdered sugar to make it as sweet as you like.
• Spoon a dollop on each muffin and sprinkle with a dusting of cinnamon.

Keyword carrot muffins, coconut whip, gluten-free recipes, healthy baking, vegan desserts

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