Tilapia Ceviche
If you want to add more gluten free, dairy free, and pescatarian recipes to your recipe box, Tilapia Ceviche might be a recipe you should try. For $3.74 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This main course has 314 calories, 33g of protein, and 11g of fat per serving. This recipe serves 6. Head to the store and pick up hot sauce, onion, fresh cilantro leaves, and a few other things to make it today. This recipe is typical of South American cuisine. 9 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 30 minutes. It is brought to you by Foodnetwork. With a spoonacular score of 81%, this dish is amazing. If you like this recipe, you might also like recipes such as Tilapia Ceviche, Tilapia Ceviche, and Tilapia Ceviche.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1 avocado, halved, pitted, peeled, and thinly sliced
1/2 cup clam-tomato juice (recommended: Clamato), optional
6 corn tortillas
1/2 cucumber, peeled, seeded and finely diced
1/4 cup chopped fresh cilantro leaves
1 tablespoon bottled hot sauce (recommended: Huichol), optional
1 lime, cut into wedges
1 cup lime juice (about 8 large limes)
Mayonnaise, for spreading
1/2 cup finely chopped onion
Salt and freshly ground black pepper
1 serrano chile, optional
2 pounds tilapia fillets, finely diced* see Cook's Note
1/2 cup seeded chopped tomato
Equipment:
bowl
plastic wrap
grill pan
grill
Cooking instruction summary:
Watch how to make this recipe. 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.
Step by step:
1. Watch how to make this recipe.
2. Put the tilapia in a medium bowl.
3. 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.
4. Remove from the refrigerator and drain off the lime juice, gently squeezing the fish with your hands. Discard the lime juice.
5. Add the tomato, cucumber, onion, and cilantro. Season with salt and pepper, to taste.
6. Add the clam-tomato juice and the hot sauce and chile, if using.
7. 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.
8. Heat a grill or grill pan over medium heat.
9. Put the tortillas on the grill or grill pan, and let them dry out until they are crunchy. Purchased tostadas can be substituted.
Nutrition Information:
covered percent of daily need
