Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, ceviche - tilapia. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Tilapia Ceviche. this link is to an external site that may or may not meet accessibility guidelines. 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.
Ceviche - Tilapia is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Ceviche - Tilapia is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. 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:
- Make ready 1 lb. tilapia fillets
- Get 7 limes, juice - some reserved
- Prepare 4 plum tomatoes, chopped
- Prepare 1 cucumber, peeled, seeded, chopped
- Make ready 1/2 cup red onion, finely chopped
- Get 1 jalapeno pepper, finely diced
- Take 1 yellow bell pepper, roughly diced
- Make ready 1 avocado, roughly chopped (optional)
- Prepare to taste Salt / pepper
- Get 1/2 cup cilantro leaves, finely chopped
- Get 1/2 cup clam-tomato juice (recommended: Clamato)
- Get 1 Tsp. bottled hot sauce, optional
- Take 1/3 cup orange juice, non-pulp
Place the tilapia in a medium bowl. Squeeze the juice from the lime halves over the fish and mix gently to combine. Spread the tostadas generously with mayonnaise. Top the tostadas with the ceviche.
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.
By frac in Cooking Main Course. Ceviche from Peru uses a powdered yellow paprika called aji amarillo. Really worth it if you can find it. Looking for a Latin-inspired appetizer dish to help liven up weeknight dinners? Make and enjoy this Mexican ceviche all summer long!
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