Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, ceviche - tilapia. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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.
Ceviche - Tilapia is one of the most favored of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. Ceviche - Tilapia is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can cook ceviche - tilapia using 13 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Ceviche - Tilapia:
- Prepare 1 lb. tilapia fillets
- Prepare 7 limes, juice - some reserved
- Make ready 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
- Get 1 avocado, roughly chopped (optional)
- Take to taste Salt / pepper
- Get 1/2 cup cilantro leaves, finely chopped
- Make ready 1/2 cup clam-tomato juice (recommended: Clamato)
- Make ready 1 Tsp. bottled hot sauce, optional
- Make ready 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.
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 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 is going to wrap this up for this exceptional food ceviche - tilapia recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
