Tilapia Ceviche
Fresh tilapia fish cured in citrus juice and then blended with fresh pico de gallo.
Equipment
- 1 large glass bowl [see note]
Ingredients
- 2 large fresh tilapia filet thinly sliced into small bite size pieces
- 6 large limes juiced
- 2 roma tomatoes seeds removed and diced
- 1 jalapeño minced with seeds removed to your spice level
- 1/4 red onion minced
- 2 cloves garlic minced
- 2 tablespoons cilantro chopped
- 1/2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/4 teaspoon sea salt
- 1 pinch black pepper
- 1 avocado diced or sliced
Instructions
- 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.
- Cover bowl with a lid or plastic wrap and store in your refrigerator for 4 hours stirring mid way through.
- While your tilapia is cooking in the citrus, prepare the Pico de Gallo. In another bowl, combine your tomatoes, jalapeños, red onion, and garlic. Refrigerate until fish is complete.
- After 4 hours, 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.
- Strain your fish over your sink removing all lime juice. This step will prevent the fishy taste and smell in your ceviche.
- Place the fish into the pico de gallo and stir to incorporate. Whisk together the juice of your remaining lime, olive oil, salt, pepper, and seasonings. Pour over the fish and pico mixture and lightly toss.
- Serve with an avocado and your favorite chips!
Notes
- Using a glass bowl to cook your fish is crucial. Metal and plastic bowls should be avoided as metal creates a chemical reaction with lime juice and plastic can hold bacteria. When using raw fish, always opt for glassware.
- If serving as an appetizer, stir in diced avocado just prior to serving for a heartier dish!
- Don't forget to tag @Wholesome_Joy on Instagram when making this dish! I can't wait to see your creation!