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Recommendation to Producing Extraordinary Ceviche - Tilapia

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Ceviche - Tilapia

We hope you got insight from reading it, now let's go back to ceviche - tilapia recipe. To cook ceviche - tilapia you only need 13 ingredients and 8 steps. Here is how you do it.

To cook an unforgettable Ceviche - Tilapia, here are the ingridients needed:

  1. Use 1 lb. of tilapia fillets.
  2. You need 7 of limes, juice - some reserved.
  3. You need 4 of plum tomatoes, chopped.
  4. Prepare 1 of cucumber, peeled, seeded, chopped.
  5. Prepare 1/2 cup of red onion, finely chopped.
  6. You need 1 of jalapeno pepper, finely diced.
  7. Take 1 of yellow bell pepper, roughly diced.
  8. Get 1 of avocado, roughly chopped (optional).
  9. Get to taste of Salt / pepper.
  10. Prepare 1/2 cup of cilantro leaves, finely chopped.
  11. Use 1/2 cup of clam-tomato juice (recommended: Clamato).
  12. Take 1 Tsp. of bottled hot sauce, optional.
  13. You need 1/3 cup of orange juice, non-pulp.

After readying the components, now you are ready to cook your appetizing Ceviche - Tilapia by following the procedures on this section:

  1. 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..
  2. 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..
  3. 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..
  4. 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..
  5. 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..
  6. 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..
  7. 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..
  8. 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..

Ceviche is a seafood dish popular in Central and South America. One could say it is a no-bake dish because the lime juice practically does the work for you! The acidity in the lime juice cooks the raw fish by changing the protein structure. This Peruvian ceviche is made with a mix of shrimp and tilapia, and is made spicy with the addition of a habanero pepper. Cover with lime and lemon juice.

Recipe : Ceviche - Tilapia

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