Delicious tilapia ceviche marinated in spicy citrus juices and served chilled with fresh avocado, mango, and cilantro. While we were traveling in Key West and Grand Cayman this summer we had our fair share of ceviche. I couldn’t wait to recreate it in my own kitchen! 🙂 With the warm days of summer still upon us, this is the perfect way to cool off. I made this ceviche with tilapia but you can mix and match with the different types of fish that I listed below. The fish in the ceviche is “cooked” by the acidity of lime and lemon juice. Ceviche is easy to make and can be served as the main course or a fabulous appetizer for a hot summer day. Serve with tortilla chips for dipping or in crispy tortilla shells as ceviche tacos. Either way I am sure your family will love this quick, easy and refreshing meal.
One Year Ago: Pizza Sauce
Ceviche with Mango and Avocado
- 1 pound skinless fish fillets (tilapia, salmon, tuna, halibut, sea bass)
- 1 teaspoon grated lime zest from 1 lime
- 1/2 cup juice from 4 limes
- 1/2 cup juice from 4 lemons
- 1 small red bell pepper, stemmed, seeded, and chopped fine
- 1 jalapeño chile (small), stemmed, seeded, and minced
- 1 medium garlic clove, minced (about 1 teaspoon)
- 1/2 teaspoon salt
- 1/4 cup extra-virgin olive oil
- 4 scallions, sliced thin
- 3 tablespoons minced fresh cilantro leaves
- 1/2 teaspoon sugar
- 1 medium mango, ¼“dice (about 1 cup)
- 1 large avocado, ¼“dice
- To prepare fish, remove any bones and slice into 1-inch squares about 1/3 inch thick; set aside.
- In a medium bowl, combine lime zest, lime juice, lemon juice, bell pepper, jalapeño, garlic, and salt. Gently stir in the fish, cover with plastic wrap, and refrigerate until the seafood is firm, opaque, and appears cooked, 45 to 60 minutes, stirring halfway through the marinating time.
- Place the mixture in a fine-mesh strainer, leaving it a little wet, then return to the bowl. Gently stir in the oil, scallions, cilantro, sugar, mango and avocado. Season with salt and pepper to taste before serving.
Yields: 8 servings
Source: adapted from The Best International Recipe