Enrique and Jesika’s Tilapia Ceviche


No cooking means the kitchen stays nice and cool. And, this ceviche dish is flexible enough to be either be an appetizer, or a complete light dinner.

White Fish Ceviche
White Fish Ceviche

Dice 4 fillets of fresh tilapia. Finally dice 1/2 to 1 onion. Juice 6 to 10 limes, and mix these three ingredients together in a bowl or baking dish. Cover and let set in the fridge for 12 to 24 hours. The lime juice will ‘cook’ the fish.

Cilantro, Lime Juice, and Tilapia
Cilantro, Lime Juice, and Tilapia

When you’re ready to serve, peel and dice two cucumbers. Dice two tomatoes. Chop up a bunch of cilantro. Stir in with the tilapia lime mixture. Add salt until it tastes right. Add a few more squeezes of lime juice.

Serve with tortilla chips or on tostadas.

White Fish Ceviche
White Fish Ceviche

Ingredients

  • 4 filets of tilapia (or other white fish)
  • 1/2 to 1 white or yellow onion
  • 6-10 limes, juiced
  • 2 cucumbers, peeled and diced
  • 2 tomatoes, diced
  • 1 bunch cilantro
  • salt
  • lime for garnish
  • tostadas or corn tortilla chips

Published by

Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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