TILAPIA CEVICHE
Provided by Marcela Valladolid
Categories appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Put the tilapia in a medium bowl. Pour the lime juice over the fish and mix gently to combine. 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 off the lime juice, gently squeezing the fish with your hands. Discard the lime juice. Add the tomato, cucumber, onion, and cilantro. Season with salt and pepper, to taste. Add the clam-tomato juice and the hot sauce and chile, if using.
- Spread the tostadas generously with mayonnaise and top with the ceviche. Arrange the avocado slices on top of the ceviche and serve immediately with the lime wedges alongside.
- Heat a grill or grill pan over medium heat.
- Put the tortillas on the grill or grill pan, and let them dry out until they are crunchy. Purchased tostadas can be substituted.
THE BEST CEVICHE RECIPE!
How to make the Best Ceviche! Ceviche is made with fresh fish (or shrimp) cured with lime juice, then tossed with onions, cilantro, tomato and cucumber. Serve it as an appetizer with tortilla chips or as a light, refreshing summer meal.
Provided by Sylvia Fountaine | Feasting at Home Blog
Categories appetizer
Time 55m
Yield 6
Number Of Ingredients 21
Steps:
- Slice the red onion thinly with the grain, and toss in a bowl with 1 teaspoon salt and the lime juice, coating well.
- Add the fish, garlic and fresh chilies, and gently mix.
- Add the tomatoes, cucumber, cilantro and olive oil, and give a stir and marinate in the refrigerator for at least 30 minutes before serving (45-60 minutes is ideal). The longer you marinate the firmer and more "cooked" the fish will become.
- Before serving, taste and adjust the salt and heat. Add more salt or chilies if you like. If adding avocado, gently fold it in right before serving- you may need to add a pinch more salt.
- To make the optional Avocado Sauce, blend all ingredients in a blender until smooth, adding a bit more water or oil, if needed to get the blades going.
Nutrition Facts : ServingSize -includes one diced avocado, Calories 149 calories, Sugar 3.2 g, Sodium 637.1 mg, Fat 6.3 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 9 g, Fiber 3.1 g, Protein 15.5 g, Cholesterol 31 mg
TILAPIA CEVICHE
This ceviche is so refreshing on hot summer days! Can eat it for snack or have it as an appetizer for your summer BBQ!!
Provided by Samantha
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 1h20m
Yield 15
Number Of Ingredients 7
Steps:
- 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. Stir in the cilantro. Season with salt and pepper.
- Allow the ceviche to marinate, refrigerated, for at least an hour. Taste for seasoning before serving; add salt and pepper if necessary.
Nutrition Facts : Calories 92.1 calories, Carbohydrate 9.9 g, Cholesterol 22.1 mg, Fat 1 g, Fiber 2.4 g, Protein 13.2 g, SaturatedFat 0.2 g, Sodium 42.2 mg, Sugar 2.5 g
AVOCADO AND TILAPIA CEVICHE
This is a twist on a simple Peruvian ceviche. The avocados add some bulk and a creamy texture, while tortillas make it quick and easy to eat. Save leftover juice as an excellent hangover cure.
Provided by delugatron
Categories Fish Soup
Time 4h20m
Yield 20
Number Of Ingredients 11
Steps:
- Mix tilapia, avocados, garlic, habanero pepper, cilantro, salt, pepper, and ginger in a bowl. Pour enough lime juice over tilapia mixture to cover completely. Arrange onions over mixture without submerging into the lime juice. Cover bowl with plastic wrap and refrigerate until fish is tender and opaque, at least 4 hours.
- Spoon ceviche into tortillas.
Nutrition Facts : Calories 187.5 calories, Carbohydrate 22.6 g, Cholesterol 16.7 mg, Fat 5.6 g, Fiber 2.4 g, Protein 12.6 g, SaturatedFat 1.1 g, Sodium 342.6 mg, Sugar 1.7 g
TILAPIA CEVICHE
Steps:
- Combine fish, onion, and lime juice in a large bowl. Cover with plastic wrap, and marinate for about 8 minutes; drain, pressing into strainer to remove excess liquid. Return fish mixture to bowl. Stir in tomatoes, avocado, cucumbers, and cilantro. Season with salt, pepper, and hot sauce. Serve immediately with tostadas and lime wedges.
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