Can't have a Ceviche without some chopped jalapeno or serrano peppers (at least not in Texas!).....and because it's raw, it really needs at least 5-8 hours in the fridge to macerate. Also, add some cooked 'salad' shrimp, and a 1/4 cup of good salsa (Pace "hot").
Substitute Gruyere cheese for cheddar; and substitute Herbes de Provence for oregano. Sprinkle some grated Parmesan or Asiago over the top before baking....much better flavour profile.
NEVER with flour tortillas! Use Corn tortillas (fried quickly in a little oil to seal, and then dipped in a good enchilada sauce)
I use packaged, frozen puff-pastry tart shells. Scramble the eggs with a little milk, and fold-in diced smoked Scottish Salmon, minced Shallots, rinsed nonpariel capers and chopped Escargot. Top with grated Gruyere cheese. Sprinkle with dried Fines Herbes....serve with chilled Vouvrey, or Champagne, and a crisp Romaine-heart salade with garlic, oil and champagne vinegar.
First...use ground Chicken or Pork rather than Beef; Second, you'll also need some flaked red pepper; Third...you MUST have some quick fried Mai Fun rice noodles to accompany the wraps; Fourth...some finely chopped water chestnuts.
You Yankees need to GET THIS! You Don't Make Enchiladas With Flour Tortillas....DISGUSTING!
One change for added flavour....First coat the fillets in olive oil, and sprinkle liberally with Old Bay Seasoning; cover with cling film and place in the fridge overnight.
Enchiladas are NOT made with Flour Tortillas!
Enchiladas ARE MADE WITH CORN TORTILLAS!