Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, ceviche - tilapia. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Put the tilapia in a medium bowl. Pour the lime juice over the fish and mix gently to combine. No heat is required to cook up this yummy Mexican appetizer.
Ceviche - Tilapia is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Ceviche - Tilapia is something which I have loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can have ceviche - tilapia using 13 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Ceviche - Tilapia:
- Take 1 lb. tilapia fillets
- Get 7 limes, juice - some reserved
- Take 4 plum tomatoes, chopped
- Make ready 1 cucumber, peeled, seeded, chopped
- Prepare 1/2 cup red onion, finely chopped
- Get 1 jalapeno pepper, finely diced
- Prepare 1 yellow bell pepper, roughly diced
- Prepare 1 avocado, roughly chopped (optional)
- Get to taste Salt / pepper
- Get 1/2 cup cilantro leaves, finely chopped
- Take 1/2 cup clam-tomato juice (recommended: Clamato)
- Prepare 1 Tsp. bottled hot sauce, optional
- Get 1/3 cup orange juice, non-pulp
Squeeze the juice from the lime halves over the fish and mix gently to combine. I learned this recipe in Mexico where people enjoy the finest fresh seafood every day. Give your tastebuds a delicious vacation! Serve tilapia ceviche with fresh pico de gallo, homemade guacamole, and tortilla chips!
Steps to make Ceviche - Tilapia:
- Place the wrapped tilapia in the freezer for 20 minutes to firm up for better slicing. Cut fillets in lengthwise slices about 1/2 inch. Then cut these slices 1/2 inch crosswise for cubed pieces.
- Put the tilapia on a large flat plate with raised sides. Pour the lime juice over the fish and mix. The acidity of the juice “cooks” the fish. Chill in the refrigerator until the fish is white throughout, minimum 1 hour. Mix periodically.
- Take the plum tomatoes, slice ends off and cut in half lengthwise. Scoop out seeds with a spoon. Slice 1/2 inch lengthwise then cut crosswise again 1/2 inch to make diced pieces. Place in a medium size bowl.
- Take cucumber, cut both ends off, and then peel. Slice in half lengthwise and scoop out seeds. Cut lengthwise again, then crosswise, similar in size with the tomatoes and add to the bowl.
- Chop up finely the red onion, jalapeno, bell pepper, and place in bowl. *Avocado can be added. Drizzle lightly with lemon juice to preserve color. Salt & pepper lightly.
- Add the chopped cilantro, clam-tomato juice, a dash of reserved lime juice, hot sauce, and lightly mix again. Lightly cover and refrigerate for 20 minutes.
- Remove the tilapia from the refrigerator and drain off the juice. Add the orange juice, wait a few minutes, then gently squeeze the fish with your hand to remove all excess juice. Add the fish to the bowl and lightly mix. Cover and chill for 15 minutes.
- To serve, place bowl on a platter and put corn tortilla chips around the side of the bowl. Note: I use purple chips for added contrasting color.
Tilapia Ceviche Recipe + Larger Image. This lively version of the traditional South American dish contains a tangy blend of ingredients that makes a refreshing and distinctive appetizer course. Esta receta de ceviche de tilapia puede ser modificada para usar cualquier otro pescado como corvina, camarones, entre otros y es tan fácil de hacer que sé q. El ceviche de tilapia es relativamente reciente en nuestro país, esto se debe a que la tilapia no es un pez nativo del Perú. Sin embargo de un tiempo a esta parte ha pasado a formar parte de los peces elegibles para preparar un buen ceviche peruano.
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