Rockfish Ceviche Tacos w/ Homemade Corn Tortillas & Spicy Yogurt Sauce

Recipe by

Chelsey Hartzell

Number of Servings:


Total Time:

1 hour

Active Time:

45 min.

Inactive Time:

15 min.


2 lb sashimi grade rockfish fillets, skinned
1 poblano pepper, seeded/diced
1-2 green chili peppers, seeded/diced
1/4 cup red onion
1/3 cup tomato
2 tbsp cilantro, minced
5oz water chestnuts, (1 small can) strained/diced
3 tbsp lime juice
3 tbsp lemon juice
3 tsp garlic, minced
2 tbsp olive oil
1/2 tsp salt
1 tbsp sugar
1 tsp apple cider vinegar

1 cup greek yogurt
2 1/2 tbsp lime juice
2 1/2 tbsp cilantro, minced
1 tbsp green onion, minced
1 garlic clove, minced
3 tbsp jalapeno, seeded/diced
1tsp apple cider vinegar
1/2 avocado
1 tsp salt
2 tsp black pepper

2 cups Mexican masa harina
1 tsp pink Himalayan salt
1 1/2 cups hot water

spring mix or baby arugula



To prepare ceviche:
Cut rockfish fillets into small cubes. Combine lemon and lime juice with rockfish in a large mixing bowl. Make sure fish is evenly coated with juice. Place in fridge and let sit for 15 minutes, stirring every 5 minutes to make sure fish is properly curing on all sides.

Afterwards, strain most of the juice, then add poblano, green chili, onion, tomato, cilantro, water chestnuts, garlic, olive oil, salt, sugar, and apple cider vinegar. Mix well and chill in fridge.

To prepare sauce:
In in a small mixing bowl, stir together yogurt, lime juice, cilantro, green onion, garlic, jalapeno, apple cider vinegar, avocado, salt, and pepper. Cover and chill in fridge.

Tip: You can mix the sauce in a blender or food processor for a creamier texture.

To prepare tortillas:
In a large mixing bowl, combine salt and masa harina. Slowly add small amounts of water and stir together. Knead dough for 2-3 minutes.

Cover with a damp paper towel and let rest for 10 minutes. Roll dough into 2 tbsp size balls. Flatten balls between 2 pieces of parchment paper or 2 zip lock baggies, making sure to roll dough out evenly into 5 inch tortillas.

Heat a nonstick pan, or cast-iron skillet, on medium to high heat. Cook tortillas, 1 minute on each side.

Take tortilla and top with spring mix, followed by thin slices of fresh avocado. Fill with ceviche and drizzle sauce over top. Plate with chopped cilantro and lime wedges. Serve immediately.

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