Almost Lake Ceviche

Happy Monday to you and happy wedding week to us! We are finally to the homestretch and if I told you I was completely ready, it would be a lie. I have three days until I head out to our wedding location and five until we’re standing in front of a Texas Hill Country Vineyard together. In preparation to well being, this week is the perfect opportunity to move past this weekends celebratory drinks and meals and to focus on this poor inflamed body!

We’ve pretty much become obsessed with  Ceviche. I tend to demand it from our favorite family owned restaurant on the lake nearby at least once a week which led me to sitting down one quiet night and creating our own.

Although step oriented and long in time, this recipe is so easy. It’s the perfect pastime “cooking” because for hours, you do nothing.

Almost Lake Ceviche
2 Fresh Tilapia filets, thinly cut into small cubes or bite size pieces. The smaller the cut, the less “cooking” needed.
2 Roma tomatoes, diced
1 Jalapeño, diced with seeds removed to your spice level
1/2 Red onion, diced
2 Cloves Garlic, minced
1/2 Bunch Cilantro, chopped
6 Limes, juiced
1/2 T Olive Oil
1/2 T Oregano
1 Bay leaf, whole
Salt and Pepper
1 Avocado, diced or sliced
1 Glass bowl for tilapia**

  1. In a glass bowl, combine your tilapia and the juice of 5 limes. To ensure your fish is properly “cooked”, your lime juice should just about cover your fish.
  2. Cover bowl with a lid or plastic wrap and store in your refrigerator for 3-4 hours stirring mid way through.
  3. While your tilapia is cooking in the citrus, begin to prepare your mixing agent, Pico de Gallo. In another bowl, combine your tomatoes, jalapeños, red onion, and garlic.
  4. In a 3rd smaller bowl, whisk together the juice of your remaining lime, Olive Oil, salt and pepper, and seasonings.
  5. Place both bowls in refrigerator until your ceviche is finished.
  6. Once the time has passed, you will know your ceviche is “cooked” by its texture. Your fish should be firm, lighter in color, and resemble regularly cooked tilapia. Do not be afraid to “cook” it longer if need be.
  7. Strain your fish over your sink removing all lime juice. This step will prevent the fishy taste and smell in your ceviche.
  8. In your glass bowl, combine your fish and Pico de Gallo. Once incorporated, stir in the cilantro and seasoned lime juice, discarding the bay leaf.
  9. Serve with avocado and homemade baked or store bought “chips”.

** Using a glass bowl to cook your fish is crucial. Metal and plastic bowls should be avoided as metal creates chemical reaction with lime juice and plastic can hold bacteria. When using raw fish, always opt for glassware.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.