Ceviche - Tilapia. Tilapia Ceviche: A fresh and delicious Peruvian style fish appetizer that is marinated in citrus juice. I have photos with step by step instructions on how to make this recipe. Here you have another easy, delicious and very healthy recipe!

Toss tender lime-marinated tilapia with fresh veggies for a Baja classic. Put the tilapia in a medium bowl. Pour the lime juice over the fish and mix gently to combine. Ceviche - Tilapia highly diverse and own mind sense that unique. Few kinds of Ceviche - Tilapia recipes are also sufficient simple to process and do not take long. Even though not everybody likes Ceviche - Tilapia food, nowadays several people are got attached and like the sundry Ceviche - Tilapia foods available. This can be visible of the number of restaurants that prepare Ceviche - Tilapia as one of the dishes. You can have Ceviche - Tilapia using 13 ingredients and 8 steps. Here is how you cook it.

Ingredients of Ceviche - Tilapia

1. You need of tilapia fillets.
2. Prepare of limes, juice - some reserved.
3. You need of plum tomatoes, chopped.
4. Prepare of cucumber, peeled, seeded, chopped.
5. It's of red onion, finely chopped.
6. Prepare of jalapeno pepper, finely diced.
7. Prepare of yellow bell pepper, roughly diced.
8. It's of avocado, roughly chopped (optional).
9. It's of Salt / pepper.
10. You need of cilantro leaves, finely chopped.
11. You need of clam-tomato juice (recommended: Clamato).
12. Prepare of bottled hot sauce, optional.
13. You need of orange juice, non-pulp.

Check out this satiating and delicious Tilapia Ceviche recipe. Note: The acidity of the lime juice cooks, or cures, the tilapia. Remove from the refrigerator and drain off the lime juice gently squeezing the fish with your hands. Place the tilapia in a medium bowl.

Ceviche - Tilapia step by 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..
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..
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..
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..
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..
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..
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..
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..

Squeeze the juice from the lime halves over the fish and mix gently to combine. Spread the tostadas generously with mayonnaise. Top the tostadas with the ceviche. Tilapia Ceviche is full of bright citrus juice and cool flavors of avocado, tomato and cucumber. There is no better way to celebrate summer than to pile a big bowl of ice cold ceviche to the beach.

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