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Ceviche Tacos with Black Bean and Corn Salsa


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Ceviche Tacos with Black Bean and Corn Salsa


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Ceviche Tacos with Black Bean and Corn Salsa

You will love this new idea for taco night. Try ceviche with a crispy taco shell for a Summer time, easy to make recipe that requires little to no oven time. I put this recipe together the way I made it, a basic tilapia ceviche topped with a fresh black bean and roasted corn salsa. I happened to have some fresh mango so I added that mixed with some jalapeno and of course some guacamole, but you can make it your own way. The only thing I highly recommend is going with a crispy shell. You can buy crispy corn tortillas for this or bake your own, like I did and serve it open faced with extra chips to scoop up whatever falls.


  • Prep Time : 30 min
  • Chill Time : 1 hour
  • Ready Time : 1 hour, 30 min


4 Servings


  • 2 medium Tilapia fillets
  • 3 lemons
  • 1/2 teaspoon salt and 1/4 teaspoon pepper
  • 1 jalapeno, diced, seeds removed
  • 1/2 red onion, finely chopped
  • 1/4 cup cilantro

Black Bean and Corn Salsa

  • 1 teaspoon oil
  • 1/2 onion, diced
  • 2 garlic cloves, diced
  • 2 cobs of corn or about 1 cup frozen kernels
  • 1 15 oz. can black beans, rinsed and drained
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • 1 -2 avocados for guacamole
  • 8 corn tortillas
  • cooking spray


Make the ceviche ahead:

Cut up fish into small pieces and place in a plastic bag or container, cover with lemon juice, salt and pepper. Let it sit and marinate and “cook” for at least 1 hour, ideally 2 or longer.

Make black bean and corn salsa.

Bring a frying pan over medium high heat, add oil and onion and garlic, saute until soft.  Roast corn in the broiler for a few minutes to blacken, then cut off the cob and add to frying pan.   If using frozen just add them straight to the pan.  Add black beans, mix well, adjust salt to taste and remove from heat.  Mix in vinegar and oil, adjust seasoning to taste.

After fish has marinated, add jalapeno, red onion and cilantro, adjust salt to taste.  (I like to sprinkle black lava salt on my ceviche).

Make guacamole by mashing an avocado, drizzling a little lemon juice and salt.  For this recipe you don’t need anything fancy.

Preheat oven to 400.  Place corn tortillas on a baking sheet, spray with cooking spray and bake for about 10 minutes until slightly browned and crispy. These can be made ahead.

When ready to serve, lay one crispy tortilla on a plate, spread black bean and corn salsa, top with ceviche and guacamole and any other salsas you want to add.  Enjoy.

 ceviche taco with black bean and corn salsa


About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




4 Responses to Ceviche Tacos with Black Bean and Corn Salsa

  1. avatar says: chanie

    the fish is safe to eat because it’s been marinated?

    • It is similar to eating sushi, but the lime juice will kill certain bacteria. You do need fresh, good quality fish.

  2. avatar says: annette

    and if you keep the ceviche longer – will it “overcook?”

    • I have read that in some places, but never found it to be true for me. I have let it sit overnight before and I still like how it comes out and leftovers keep well too.

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