Tilapia Ceviche

Name: Tilapia Ceviche
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: South American, Latin American
Ingredients: 1 avocado, halved, pitted, peeled, and thinly sliced; 118 milliliters clam-tomato juice (recommended: Clamato), optional; 6 corn tortillas; 1 cucumber, peeled, seeded and finely diced; 59 milliliters chopped fresh cilantro leaves; 1 Tbsp bottled hot sauce (recommended: Huichol), optional; 1 lime, cut into wedges; 237 milliliters lime juice (about 8 large limes); 6 servings Mayonnaise, for spreading; 118 milliliters finely chopped onion; 6 servings Salt and freshly ground black pepper; 1 serrano chile, optional; 907 grams tilapia fillets, finely diced* see Cooks Note; 118 milliliters seeded chopped tomato

Tilapia Ceviche requires approximately 30 minutes from start to finish. One serving contains 314 calories, 33g of protein, and 11g of fat. This recipe serves 6. Head to the store and pick up onion, lime juice, lime, and a few other things to make it today. To use up the lime you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. It works well as a pretty expensive main course.

Instructions

Watch how to make this recipe.

Put the tilapia in a medium bowl.

Ingredients you will need

Tilapia

Equipment you will use

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.

Ingredients you will need

Lime Juice

Fish

Wrap

Equipment you will use

Plastic Wrap

Remove from the refrigerator and drain off the lime juice, gently squeezing the fish with your hands. Discard the lime juice.

Ingredients you will need

Lime Juice

Fish

Add the tomato, cucumber, onion, and cilantro. Season with salt and pepper, to taste.

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Salt And Pepper

Cilantro

Cucumber

Tomato

Onion

Add the clam-tomato juice and the hot sauce and chile, if using.

Ingredients you will need

Tomato Juice

Hot Sauce

Chili Pepper

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.

Ingredients you will need

Avocado Slices

Lime Wedge

Mayonnaise

Tostadas

Spread

Heat a grill or grill pan over medium heat.

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Grill Pan

Grill

Put the tortillas on the grill or grill pan, and let them dry out until they are crunchy. Purchased tostadas can be substituted.

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Tortilla

Tostadas

Equipment you will use

Grill Pan

Grill

Equipment

Ingredients

Servings:

avocado, halved, pitted, peeled, and thinly sliced 118milliliters

clam-tomato juice (recommended: Clamato), optional 6

corn tortillas 1

cucumber, peeled, seeded and finely diced 59milliliters

chopped fresh cilantro leaves 1Tbsp

bottled hot sauce (recommended: Huichol), optional 1

lime, cut into wedges 237milliliters

lime juice (about 8 large limes)6servings

Mayonnaise, for spreading 118milliliters

finely chopped onion 6servings

Salt and freshly ground black pepper 1

serrano chile, optional 907grams

tilapia fillets, finely diced* see Cook's Note 118milliliters

seeded chopped tomato

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir, Sparkling Wine

Tilapia works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The GIFFT by Kathie Lee Gifford Pinot Grigio with a 4.8 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.