Buzz into a smooth paste in food processor. Refrigerate overnight to let flavors develop.
one bunch fresh cilantro, carefully rinsed
2 cloves garlic
1/4 red onion
1/2 Scotch bonnet chili, destemmed but with seeds
juice of one lime
1/2 tsp kosher salt
drizzle olive oil
The Taco Part: Tacos Natalia
Adjust seasonings of ceviche and salsa.
Assemble into tacos:
two soft, warm handmade corn tortillas (2C masa, pinch kosher salt, about a cup of water until texture is right; knead, press, griddle, hold warm)
a thick smear of coriander salsa
a generous (drained!) scoop of ceviche
a crumble of cotija cheese