Ceviche - Tilapia
Ceviche originated from the coastal regions of Latin America. The dish is typically made from fresh raw fish cured in citrus juices. For those that are intimidated by this method, use cooked shrimp and eliminate the marinating process. This dish has a slight orange-citrus taste and is great on warm summer days, since it's refrigerated prior to serving.
Ceviche - Tilapia
Ceviche originated from the coastal regions of Latin America. The dish is typically made from fresh raw fish cured in citrus juices. For those that are intimidated by this method, use cooked shrimp and eliminate the marinating process. This dish has a slight orange-citrus taste and is great on warm summer days, since it's refrigerated prior to serving.
Cooking Instructions
- 1
Place the wrapped tilapia in the freezer for 20 minutes to firm up for better slicing. Cut fillets in cubed pieces about 1/2 to 3/4 inches.
- 2
Put the cubed pieces in a shallow bowl and pour lime juice over it and mix. The acidity of the juice “cures” the fish. Chill in the refrigerator until it is white throughout, a minimum 1 hour. Mix periodically.
- 3
Take the plum tomatoes and slice in half lengthwise. Scoop out seeds. Slice into 1/2 - 3/4 inch pieces and place in a medium size bowl.
- 4
Take cucumber and slice in half lengthwise. Scoop out seeds. Slice into 1/2 - 3/4 inch pieces similar to the tomatoes and add to the bowl. Do the same with other vegetables. Salt & pepper lightly.
- 5
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.
- 6
Remove the tilapia from the refrigerator, drain off the juice and then add orange juice. Let stand for 2-3 minutes then gently squeeze the fish with your hand to remove all excess juice. Add to the bowl, mix, then cover and chill for 15 minutes. Serve with purple corn tortilla chips for contrasting color.
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