Ceviche Roll-Ups

Ingredients

• 1 lb firm white fish fillet, thawed and cut into bite-sized pieces (such as cod, scrod, haddock)
• 2/3 cup fresh lime juice
• 12 ounces jarlsberg cheese or reduced-fat jarlsberg cheese, shredded (reserve one cup for topping)
• 2 limes, zest of
• 1 medium tomato, seeded and chopped
• 2 green onions, chopped
• 4 ounces finely chopped chili peppers, drained
• 1/2 cup chopped fresh cilantro leaves
• 1 teaspoon ground cumin
• 4 large radishes, sliced
• 12 oil-cured olives, seeded and chopped (optional) or 1/4 cup pimento stuffed olive (optional)
• 8 flour tortillas

Directions

1. 1

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

2. 2

   Drain.

3. 3

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

4. 4

   Preheat oven to 375°F.

5. 5

   Place about 1 cup mixture on each tortilla.

6. 6

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

7. 7

   Top with reserved cheese.

8. 8

   Cover with foil.

9. 9

   Bake 25-30 minutes, uncovering last five minutes.

10. 10

    Note: Vegetables may be substituted with hot peppers, celery or diced jicama. Ceviche may be served as an appetizer or as a main dish with black beans and brown rice.

11. 11

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