Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, ceviche - tilapia. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Chop the raw tilapia into small pieces, and place in a large bowl. Pour in enough lime juice to cover the fish. Mix the tomato, red onion, and cucumbers into the bowl.
Ceviche - Tilapia is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Ceviche - Tilapia is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can have ceviche - tilapia using 13 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Ceviche - Tilapia:
- Make ready 1 lb. tilapia fillets
- Take 7 limes, juice - some reserved
- Get 4 plum tomatoes, chopped
- Get 1 cucumber, peeled, seeded, chopped
- Take 1/2 cup red onion, finely chopped
- Take 1 jalapeno pepper, finely diced
- Take 1 yellow bell pepper, roughly diced
- Take 1 avocado, roughly chopped (optional)
- Make ready to taste Salt / pepper
- Make ready 1/2 cup cilantro leaves, finely chopped
- Make ready 1/2 cup clam-tomato juice (recommended: Clamato)
- Get 1 Tsp. bottled hot sauce, optional
- Make ready 1/3 cup orange juice, non-pulp
Season with salt, pepper, and hot sauce. Serve immediately with tostadas and lime wedges. Tilapia Ceviche is a tangy, tart, and bursting with flavor appetizer of Central and South America. Tender whitefish is "cooked" in lime juice and then served with salty pastry cups.
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 is a great recipe for light dinners and all your summer fiestas. 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! Place the tilapia in a medium bowl.
So that is going to wrap this up with this exceptional food ceviche - tilapia recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
