Ceviche Roll-ups

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 lb firm fish fillet, thawed and cut into bite-sized pieces (such as cod, scrod, haddock)
• 2/3 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 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

Recipe

• 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 375°f.
• 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. ceviche may be served as an appetizer or as a main dish with black beans and brown rice.
• 11 scallops also work well as a substitute for the fish pieces.