Best 7 Tilapia Ceviche Recipes
**Tilapia Ceviche: A Peruvian Delight for Seafood Lovers**
Immerse yourself in the vibrant flavors of Peru with this tantalizing tilapia ceviche recipe. This dish, originating from the coastal regions of Peru, is a refreshing and zesty appetizer or main course that combines the delicate taste of tilapia with a tangy marinade. With its vibrant colors and burst of flavors, tilapia ceviche is a true culinary delight that will transport your taste buds to the heart of Peru. This article presents three variations of tilapia ceviche, each offering a unique twist on this classic dish. From the traditional Peruvian-style ceviche to a spicy Mexican-inspired version and a refreshing coconut-based ceviche, these recipes cater to a range of palates and preferences. Get ready to embark on a culinary journey and discover the vibrant flavors of tilapia ceviche.
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
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:
- 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
No stove? No problem, this ceviche "cooks" in a citrus marinade for 15 minutes. It can be served as a nice light dinner on a summer day, or serve it as an appetizer with chips. You can substitute whichever fish seems fresh that day. You might also adjust the amount of tomatoes, cucumbers, onion, and cilantro. I like it with the hot suace and clam-tomato juice, but feel free to omit them for a more traditional ceviche. From Marcella Vallodolid's Fresh Mexico.
Provided by cookiedog
Categories Low Cholesterol
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
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 Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes
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
TILAPIA CEVICHE
Categories Fish
Number Of Ingredients 14
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.
TILAPIA CEVICHE
I have made this several times, always to raves. It is inexpensive compared to other seafood you can use but the results are still amazing.
Provided by Keith Saddoris
Categories Other Side Dishes
Time 4h
Number Of Ingredients 12
Steps:
- 1. Dice tilapia into small chunks, place in ziploc bag, and squeeze 2 limes and all lemons, along with some salt and pepper into bag.
- 2. Thoroughly massage juice with fish chunks and then refrigerate. Keep turning/massaging fish every half hour or so for about 3 hours. This is how you are "cooking" the fish.
- 3. Chop/dice all vegetables/herbs and set aside, waiting for fish to "cook"
- 4. Once fish is ready, strain the juice out and then combine with the vegetables/herbs.
- 5. Once mixed, squeeze in remaining two limes and then add more salt/pepper to taste.
- 6. Refrigerate until serving. Serve with crisp, fresh tortilla chips. Keeps for only about a day so eat up!
Tips:
- Use fresh, high-quality fish: Tilapia is a mild-flavored fish that takes well to the acidic marinade in ceviche. Make sure to use the freshest fish you can find.
- Cut the fish into small pieces: This will help the fish to marinate evenly and cook quickly.
- Use a variety of citrus juices: Lemon, lime, and orange are all good choices for ceviche. You can also use a combination of juices.
- Add other ingredients to taste: Common additions to ceviche include chopped onion, cilantro, jalapeño peppers, and avocado. You can also add other vegetables or fruits, such as tomatoes, cucumber, or mango.
- Marinate the fish for at least 30 minutes: This will allow the fish to absorb the flavors of the marinade.
- Serve ceviche chilled: Ceviche is best served cold, so make sure to chill it for at least 30 minutes before serving.
Conclusion:
Ceviche is a delicious and refreshing seafood dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste. Whether you like it spicy or mild, ceviche is a dish that everyone will enjoy.
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