Best 5 Avocado And Tilapia Ceviche Recipes
Indulge in the vibrant flavors of Avocado and Tilapia Ceviche, a tantalizing seafood dish that combines the freshness of tilapia with the creamy richness of avocado. This Peruvian-inspired recipe features a zesty marinade of lime juice, cilantro, red onion, and jalapeño peppers that brightens the delicate flavors of the fish. Served chilled, this ceviche is a perfect appetizer or light lunch, offering a delightful balance of tangy, spicy, and creamy sensations in every bite.
This article provides two variations of the Avocado and Tilapia Ceviche recipe: a classic version and a spicy version for those who crave a more intense flavor experience. Both recipes are easy to follow and can be tailored to your personal taste preferences. Discover the culinary journey of Avocado and Tilapia Ceviche, and elevate your next seafood meal with this refreshing and flavorful dish.
TILAPIA CEVICHE
Provided by Marcela Valladolid
Categories appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- 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.
TILAPIA CEVICHE
Steps:
- Combine fish, onion, and lime juice in a large bowl. Cover with plastic wrap, and marinate for about 8 minutes; drain, pressing into strainer to remove excess liquid. Return fish mixture to bowl. Stir in tomatoes, avocado, cucumbers, and cilantro. Season with salt, pepper, and hot sauce. Serve immediately with tostadas and lime wedges.
TILAPIA CEVICHE
This ceviche is so refreshing on hot summer days! Can eat it for snack or have it as an appetizer for your summer BBQ!!
Provided by Samantha
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 1h20m
Yield 15
Number Of Ingredients 7
Steps:
- Chop the raw tilapia into small pieces, and place in a large bowl. Pour in enough lime juice to cover the fish.
- Mix the tomato, red onion, and cucumbers into the bowl. Stir in the cilantro. Season with salt and pepper.
- Allow the ceviche to marinate, refrigerated, for at least an hour. Taste for seasoning before serving; add salt and pepper if necessary.
Nutrition Facts : Calories 92.1 calories, Carbohydrate 9.9 g, Cholesterol 22.1 mg, Fat 1 g, Fiber 2.4 g, Protein 13.2 g, SaturatedFat 0.2 g, Sodium 42.2 mg, Sugar 2.5 g
TILAPIA CEVICHE
Steps:
- Place the tilapia in a medium bowl. Squeeze the juice from the lime halves over the fish and mix gently to combine. Chill in the refrigerator until the fish is white throughout, about 15 minutes.
- Drain off the lime juice, gently squeezing the fish with your hands. Discard the lime juice. Mix the tomato, cucumber, onion, and cilantro with the fish. Season with salt and pepper to taste. Add the clam-tomato juice and the hot sauce, if desired.
- Spread the tostadas generously with mayonnaise. Top the tostadas with the ceviche. Arrange the avocado slices on top of the ceviche and serve immediately, with the lime wedges alongside.
AVOCADO AND TILAPIA CEVICHE
This is a twist on a simple Peruvian ceviche. The avocados add some bulk and a creamy texture, while tortillas make it quick and easy to eat. Save leftover juice as an excellent hangover cure.
Provided by delugatron
Categories Fish Soup
Time 4h20m
Yield 20
Number Of Ingredients 11
Steps:
- Mix tilapia, avocados, garlic, habanero pepper, cilantro, salt, pepper, and ginger in a bowl. Pour enough lime juice over tilapia mixture to cover completely. Arrange onions over mixture without submerging into the lime juice. Cover bowl with plastic wrap and refrigerate until fish is tender and opaque, at least 4 hours.
- Spoon ceviche into tortillas.
Nutrition Facts : Calories 187.5 calories, Carbohydrate 22.6 g, Cholesterol 16.7 mg, Fat 5.6 g, Fiber 2.4 g, Protein 12.6 g, SaturatedFat 1.1 g, Sodium 342.6 mg, Sugar 1.7 g
Tips:
- Use fresh ingredients: The fresher the ingredients, the better the ceviche will taste. Make sure to use ripe avocados, firm tilapia, and fresh lime juice.
- Cut the fish into small pieces: This will help the fish to cook evenly and absorb the marinade.
- Marinate the fish for at least 30 minutes: This will help to tenderize the fish and infuse it with flavor.
- Use a variety of vegetables: This will add color, flavor, and texture to the ceviche. Some good options include red onion, cucumber, tomato, and cilantro.
- Season the ceviche to taste: Add salt, pepper, and lime juice to taste. You can also add a bit of chili pepper for a spicy kick.
- Serve the ceviche chilled: Ceviche is best served cold, so make sure to chill it for at least an hour before serving.
Conclusion:
Avocado and tilapia ceviche is a delicious and refreshing dish that is perfect for a summer party or potluck. It is easy to make and can be tailored to your own taste preferences. With a few simple ingredients, you can create a ceviche that is both healthy and delicious.
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