Ceviche Roll-Ups

From Recipes From Grandma's Kitchen Slow Cooker Casseroles, One Dish Meals. Preparation time does not include marinating time.

• Ready In: 45 mins
• Serves: 4

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 (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
• 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. 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.