Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, ceviche - tilapia. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Tilapia Ceviche. this link is to an external site that may or may not meet accessibility guidelines. Tilapia Ceviche: A fresh and delicious Peruvian style fish appetizer that is marinated in citrus juice. I have photos with step by step instructions on how to make this recipe. Esta receta de ceviche de tilapia puede ser modificada para usar cualquier otro pescado como corvina, camarones, entre otros y es tan fácil de hacer que sé.
Ceviche - Tilapia is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Ceviche - Tilapia is something that I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can have ceviche - tilapia using 13 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Ceviche - Tilapia:
- Prepare 1 lb. tilapia fillets
- Get 7 limes, juice - some reserved
- Take 4 plum tomatoes, chopped
- Make ready 1 cucumber, peeled, seeded, chopped
- Get 1/2 cup red onion, finely chopped
- Take 1 jalapeno pepper, finely diced
- Make ready 1 yellow bell pepper, roughly diced
- Prepare 1 avocado, roughly chopped (optional)
- Make ready to taste Salt / pepper
- Prepare 1/2 cup cilantro leaves, finely chopped
- Get 1/2 cup clam-tomato juice (recommended: Clamato)
- Make ready 1 Tsp. bottled hot sauce, optional
- Get 1/3 cup orange juice, non-pulp
Ceviche is one of the healthiest and most refreshing main courses or entreés you can find in any cuisine. By frac in Cooking Main Course. Ceviche from Peru uses a powdered yellow paprika called aji amarillo. Really worth it if you can find it.
Steps to make Ceviche - Tilapia:
- Place the wrapped tilapia in the freezer for 20 minutes to firm up for better slicing. Cut fillets in lengthwise slices about 1/2 inch. Then cut these slices 1/2 inch crosswise for cubed pieces.
- Put the tilapia on a large flat plate with raised sides. Pour the lime juice over the fish and mix. The acidity of the juice “cooks” the fish. Chill in the refrigerator until the fish is white throughout, minimum 1 hour. Mix periodically.
- Take the plum tomatoes, slice ends off and cut in half lengthwise. Scoop out seeds with a spoon. Slice 1/2 inch lengthwise then cut crosswise again 1/2 inch to make diced pieces. Place in a medium size bowl.
- Take cucumber, cut both ends off, and then peel. Slice in half lengthwise and scoop out seeds. Cut lengthwise again, then crosswise, similar in size with the tomatoes and add to the bowl.
- Chop up finely the red onion, jalapeno, bell pepper, and place in bowl. *Avocado can be added. Drizzle lightly with lemon juice to preserve color. Salt & pepper lightly.
- Add the chopped cilantro, clam-tomato juice, a dash of reserved lime juice, hot sauce, and lightly mix again. Lightly cover and refrigerate for 20 minutes.
- Remove the tilapia from the refrigerator and drain off the juice. Add the orange juice, wait a few minutes, then gently squeeze the fish with your hand to remove all excess juice. Add the fish to the bowl and lightly mix. Cover and chill for 15 minutes.
- To serve, place bowl on a platter and put corn tortilla chips around the side of the bowl. Note: I use purple chips for added contrasting color.
Ceviche from Peru uses a powdered yellow paprika called aji amarillo. Really worth it if you can find it. Note: The acidity of the lime juice cooks, or cures, the tilapia. Remove from the refrigerator, do not drain. Make and enjoy this Mexican ceviche all summer long!
Eating 14 Superfoods Is A Superb Way To Go Green For Better Health
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