Ceviche Roll-Ups

• 1 lb firm white fish fillet, thawed and cut into bite-sized pieces (such as cod, scrod, haddock)
• 23 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 tomatoes, seeded and chopped
• 2 green onions, chopped
• 4 ounces finely chopped chili peppers, drained
• 12 cup chopped fresh cilantro leaves
• 1 teaspoon ground cumin
• 4 large radishes, sliced
• 12 oil-cured olives, seeded and chopped (optional) or 14 cup pimento stuffed olive (optional)
• 8 flour tortillas

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 375F.
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.
11. Ceviche may be served as an appetizer or as a main dish with black beans and brown rice.
12. Scallops also work well as a substitute for the fish pieces.

fillet, lime juice, cheese, tomatoes, green onions, chili peppers, cilantro, ground cumin, radishes, oil, flour tortillas

Taken from www.food.com/recipe/ceviche-roll-ups-244455 (may not work)