Tilapia Ceviche
I first served this at one of our Super Bowl parties years ago and it was gone in 10 minutes! Ever since, I tripled the recipe and still, it was GONE! I serve it with tostadas, mayo, and avocados on the side.
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Equipment
- 1 Large Bowl
Ingredients
- 2 lbs tilapia fillets finely diced
- 1 cup lime juice about 8 large limes
- ½ cup seeded chopped tomato
- ½ cucumber peeled, seeded and finely diced
- ½ cup onion finely chopped
- ¼ cup cilantro fresh , chopped
- ½ cup Clamato juice
- Salt and freshly ground black pepper
Instructions
- Combine fish, onion, and lime juice in a large bowl.
- Cover with plastic wrap and chill in the refrigerator until the fish is white throughout, about 15 to 20 minutes.
- Remove from the refrigerator and drain, pressing into strainer to remove excess liquid.
- Return fish mixture to bowl.
- Add the tomato, cucumber, cilantro, and Clamato juice
- Season with salt and pepper, to taste.
Notes
The fish is easiest to dice when it is partially frozen; this also makes for a much cleaner presentation. Use a very sharp knife.Optional Garnishes: Lime Wedges, Hot Sauce, Mayonnaise, Sliced Avocado, Grilled or Toasted Corn and/or Flour Tortillas
Nutrition
Calories: 171kcalCarbohydrates: 7gProtein: 31gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 76mgSodium: 9584mgPotassium: 608mgFiber: 1gSugar: 2gVitamin A: 277IUVitamin C: 17mgCalcium: 34mgIron: 1mg
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