Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to make a special dish, ceviche - tilapia. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Ceviche - Tilapia is one of the most popular of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Ceviche - Tilapia is something that I have loved my whole life.
No heat is required to cook up this yummy Mexican appetizer. The acid in the lime juice 'cooks' up the fish, and lots of fresh vegetables add great crunch. Serve with tostado shells or chips.
To begin with this recipe, we have to first prepare a few components. You can have ceviche - tilapia using 13 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Ceviche - Tilapia:
- Make ready 1 lb. tilapia fillets
- Make ready 7 limes, juice - some reserved
- Prepare 4 plum tomatoes, chopped
- Make ready 1 cucumber, peeled, seeded, chopped
- Take 1/2 cup red onion, finely chopped
- Prepare 1 jalapeno pepper, finely diced
- Take 1 yellow bell pepper, roughly diced
- Make ready 1 avocado, roughly chopped (optional)
- Make ready to taste Salt / pepper
- Prepare 1/2 cup cilantro leaves, finely chopped
- Take 1/2 cup clam-tomato juice (recommended: Clamato)
- Get 1 Tsp. bottled hot sauce, optional
- Take 1/3 cup orange juice, non-pulp
Give your tastebuds a delicious vacation! Serve tilapia ceviche with fresh pico de gallo, homemade guacamole, and tortilla chips! Place the tilapia in a medium bowl. Squeeze the juice from the lime halves over the fish and mix gently to combine.
Instructions 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 An easy-to-make version of the iconic fish ceviche recipe. Talapia is a delicious freshwater fish with delicate flavors that work well with this Peruvian classic. This Ceviche with Tilapia, Scallops and Shrimp is none of the above, but it too, is the perfect summer dish. It doesn't need to be cooked, and it can be made ahead of time. I guess it is kind of like a salad in that it's a cold mix of veggies, protein, citrus juice and oil.
So that’s going to wrap this up with this exceptional food ceviche - tilapia recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
