One of the most common fish or seafood items you often see at the grocery store is tilapia. But let’s face it, frying this fish on the stovetop or baking it in the oven can get a little boring. Fortunately we were introduced to the concept of ceviche a few years back and have been hooked ever since. Ceviche is a popular seafood dish introduced in the coastal regions of Latin America that uses fresh raw fish and citrus juices, primarily lemons and limes, to “cook” the fish, mixed with fresh cilantro, onions, and accompanied with avocado, corn or sweet potato salads. Ceviche recipes call for any type of white fish, like sea bass or grouper, or even shrimp, squid (calamari) or octopus (I know, right?!). However we’ll focus todays’ recipe on tilapia. This mild tasting white fish is high in protein, low in fat and substitutes well in any seafood recipe, like this classic Peruvian style ceviche.
This recipe is done in 1 hour, just let it marinade!
7 fresh ingredients is all you need! Seafood never tasted so good! Now you know how to make ceviche anytime.
Ok enough with the visuals, lets dig in!
- 2 lbs fresh tilapia, cubed
- ½ cup lime juice
- ½ cup lemon juice
- 2 cloves garlic, chopped
- ¼ cup fresh chopped cilantro
- ¼ red onion, sliced thin
- salt and pepper to taste
- 1 habanero pepper, chopped (many traditional ceviches call for a little heat, use at discretion)
- In a large mixing bowl add tilapia, citrus juices, garlic, salt, pepper and cilantro and stir until well combined. Cover and stick in refrigerator for 45 minutes.
- When ready to serve stir in sliced onions or garnish on top of ceviche.
- Serve cold with favorite crackers, avocado salad, corn salad, or sweet potatoes