Tilapia Ceviche

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 105.9
  • Total Fat: 1.7 g
  • Cholesterol: 44.0 mg
  • Sodium: 167.3 mg
  • Total Carbs: 5.4 g
  • Dietary Fiber: 0.7 g
  • Protein: 18.6 g

View full nutritional breakdown of Tilapia Ceviche calories by ingredient


Introduction

I love ceviche. It's a fresh, easy-to-make Mexican dish that's packed with flavor and is so, so very good! Mine doesn't use shrimp (although you can certainly add shrimp, just double the soaking time), so it's safe for those with shellfish allergies, too! Tastes good as a salad topper, in a wrap, or simply alone as its own salad, and it's a great appetizer for parties. I love ceviche. It's a fresh, easy-to-make Mexican dish that's packed with flavor and is so, so very good! Mine doesn't use shrimp (although you can certainly add shrimp, just double the soaking time), so it's safe for those with shellfish allergies, too! Tastes good as a salad topper, in a wrap, or simply alone as its own salad, and it's a great appetizer for parties.
Number of Servings: 10

Ingredients

    2 pounds tilapia fillets, boned, skinned, and diced fine (about the size of a pea)
    5 Roma tomatoes, deseeded and diced
    1/2 cup red onion, diced fine
    2 tbsp jalapeno pepper, minced
    1/2 tsp salt
    10 limes, juiced

Tips

You can use shrimp as well as other white-fleshed fish. If using shrimp, at least double the 'cooking' or soaking time -- you want that shrimp to be absolutely fully cooked. Make sure that your fish does not smell fishy for this recipe... it must be very fresh! This will keep in the fridge for up to 48 hours, but I find it doesn't last that long in my house.


Directions

Juice the limes, and put the juice from all ten in a plastic or glass (not metal!) bowl with the 1/2 tsp. salt. Mix well. Then add the tilapia to the lime juice, stirring to fully coat all diced sides, and press it down into the juice as far as you can. Leave out, covered, on counter for 2 hours to allow the acid of the lime juice to cook the fish.

While fish is soaking in the lime juice, chop up your other ingredients (tomatoes about the same size as the tilapia was cut, the onions diced a little more finely, the jalapeno minced well). When 2 hours has passed, drain out half of the lime juice from the tilapia, and add all other ingredients, stirring well to combine. Cover and set in fridge for at least 30 minutes for flavors to mingle. Serve!

Serving Size: Makes 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user LADYPIXEL.