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Ceviche - Tilapia Recipe

Ceviche - Tilapia Recipe
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Prepare the ingredients before making Ceviche - Tilapia in your home. Then, follow these steps below to serve Ceviche - Tilapia for your family or friends.

Ingredients: Ceviche - Tilapia

  • 1 lb. tilapia fillets
  • 7 limes, juice - some reserved
  • 4 plum tomatoes, chopped
  • 1 cucumber, peeled, seeded, chopped
  • 1/2 cup red onion, finely chopped
  • 1 jalapeno pepper, finely diced
  • 1 yellow bell pepper, roughly diced
  • 1 avocado, roughly chopped w/ lemon juice (optional)
  • to taste Salt / pepper
  • 1/2 cup cilantro leaves, finely chopped
  • 1/2 cup clam-tomato juice (recommended: Clamato)
  • 1 Tsp. bottled hot sauce, optional
  • 1/3 cup orange juice, non-pulp

How to Make Ceviche - Tilapia

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Ceviche - Tilapia in your home by yourself.

    Step 1
  • 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.
  • Step 2
  • 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.
  • Step 3
  • 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.
  • Step 4
  • 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.
  • Step 5
  • 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.
  • Step 6
  • 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.
  • Step 7
  • 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.
  • Step 8
  • 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.
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