Shrimp/Tilapia Ceviche

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4.5 of 5 (11)

Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 106.9

Total Fat: 1.6 g
Cholesterol: 75.8 mg
Sodium: 277.8 mg
Total Carbs: 8.2 g
Dietary Fiber: 1.3 g
Protein: 16.2 g

View full nutritional breakdown of Shrimp/Tilapia Ceviche calories by ingredient

Introduction

A fabulous dip or put on top of a tostada chip for dinner! A fabulous dip or put on top of a tostada chip for dinner!

Minutes to Prepare: 30

Minutes to Cook: 30

Number of Servings: 12

Ingredients

Ceviche

Night before:

1 lb raw shrimp

1 lb tilapia

10 limes

Peel and detail the shrimp then chop both the shrimp and the tilapia into itty bitty tiny pieces and put into a bowl. Squeeze the juice of 10 limes into the bowl with the raw fish. Stir then cover with saran wrap and put in the fridge.

Next day:

Stir the fish and lime mixture, you are looking for the shrimp to be all pink to know that the lime juice has finished 'cooking' it. If it isn't then you may need more lime juice added.

Ingredients:

6-8 Roma Tomatoes

1 bundle of green onions

1 bundle of cilantro

1/2 a jalapeno

1 lime

Salt to taste

Chop all ingredients (except lime) finely and put in a seperate large bowl from the fish. Mix all ingredients. When the fish has completed cooking, scoop out with a spoon that has the ability to drain the juice and add the fish to the vegetable mixture. Stir all ingredients together and add the juice of one fresh lime. Salt to taste and enjoy!

Directions

See notes in Ingredient List