Tilapiaceviche Food

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TILAPIA CEVICHE



Tilapia Ceviche image

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

8 tilapia fillets
15 limes, juiced
1 large tomato, finely diced
1 large red onion, finely diced
2 cucumbers, peeled, seeded, and finely diced
½ bunch finely chopped cilantro
salt and pepper to taste

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



Tilapia Ceviche image

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

2 lbs tilapia fillets, sushi-grade, finely diced
15 limes (14 halved, 1 cut into wedges)
1/2 cup chopped seeded tomatoes
1/2 cup chopped seeded cucumber
1/3 cup finely chopped onion
1/4 cup chopped fresh cilantro
salt & freshly ground black pepper
1/2 cup Clamato juice (I used shrimp-tomato juice optional) (optional)
1 tablespoon bottled hot sauce (I used Tapatio and Cholula) (optional)
tostadas
mayonnaise (optional)
1 avocado, halved pitted, peeled, and thinly sliced (if serving with chips, diced)

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.

TILAPIA CEVICHE



Tilapia Ceviche image

An easy-to-make version of the iconic fish ceviche recipe. Talapia is a delicious freshwater fish with delicate flavors that work well with this Peruvian classic.

Provided by Eat Peru

Categories     Appetizer     Starter

Time 21m

Number Of Ingredients 8

1 pound tilapia fillets (cubed)
15 juice of limes ((1 cup))
½ cup tomatoes (seeded and finely chopped )
1 large red onion (finely sliced)
½ cup cucumber (peeled, seeded and finely diced)
¼ cup cilantro (finely chopped)
¼ cup Jalapeno pepper ((or habanero pepper))
salt and pepper seasoning to taste

Steps:

  • Chop the tilapia filets into small pieces, place them into a large bowl and cover them with lime juice. The lime juice should be enough to cover the fish, but not cause them to float in a pool of juice.
  • Mix the chopped tomato, red onion, cucumber and cilantro into the bowl. Add salt and pepper to taste.
  • Now, it's just a waiting game! Allow the tilapia to marinate in the lime juice for at least an hour. The key is to find the right amount of time for marination as anything less would mean your tilapia is left raw, and anything more would cause your tilapia to overcook. Taste for a check of the salt and pepper amount before serving and adjust if necessary.

Nutrition Facts : Calories 103 kcal, Carbohydrate 4 g, Protein 19 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 45 mg, Sodium 50 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

TILAPIA CEVICHE RECIPE CARD



Tilapia Ceviche Recipe Card image

Here is a traditional Peruvian style ceviche made with tilapia or and mild white fish that is available is fine.

Provided by Analida Braeger

Categories     Appetizer

Time 30m

Number Of Ingredients 9

1 pound white saltwater fish (tilapia works especially well)
1 cup lime juice (fresh squeezed - - or enough to cover cubed fish)
2 Tbsp. orange juice (fresh squeezed - or bitter orange is better)
1 tsp. Kosher salt (paleo diet: sea salt)
1 tsp. lime zest
1/4 tsp. sugar
1 jalapeno (cored, seeded and diced)
1 red onion (sliced very thinly into half-moons)
2 Tbsp. chopped cilantro

Steps:

  • Cut the fish into small pieces: You can dice it or leave it in pieces up to 1/2 inch square, but remember that the larger the pieces the longer it will take to "cook.".
  • Salt the fish, then cover with the citrus juice in a non-reactive (glass preferably) container with a lid. Add the sliced onions, jalapenos, lime zest and sugar.
  • Chill in the fridge for about 4 hours. When you take it out of the fridge add the cilantro and stir. The "cook" time is the time in the fridge. The acid will "cook" the fish to a nice consistency.
  • To serve: place ceviche in a glass bowl and scoop using a plastic serving spoon. DO NOT use a metal spoon because the acid will react with the metal.
  • Ceviche is so sharp and acidic it cries out for beer and tortilla chips as an accompaniment -- although you won't find tortilla chips in Peru. In Peru, you will most often find this served with potatoes, either sweet or white.

Nutrition Facts : Calories 71 kcal, Carbohydrate 4 g, Protein 11 g, Fat 1 g, Cholesterol 28 mg, Sodium 271 mg, Sugar 1 g, ServingSize 1 serving

TILAPIA CEVICHE



Tilapia Ceviche image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 10

1 1/2 pounds tilapia, cut into 1/2-inch pieces
1/2 red onion, thinly sliced
3/4 cup freshly squeezed lime juice, (about 14 limes), plus wedges for serving
2 tomatoes, seeded and coarsely chopped
2 avocados, halved, pitted and cut into 1/2-inch pieces
1/2 English cucumber, peeled, seeded, and coarsely chopped
1/4 cup freshly chopped cilantro
Coarse salt and freshly ground pepper
Hot sauce
Small tostadas, for serving (optional)

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



Tilapia Ceviche image

Categories     Sauce     Marinate     Tilapia     Chill     Raw

Yield serves 6

Number Of Ingredients 12

2 pounds sushi-grade tilapia, finely diced (see Tips, page 23)
15 limes: 14 halved, 1 cut into wedges
1/2 cup chopped seeded tomato
1/2 cup chopped seeded cucumber
1/3 cup finely chopped onion
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper
1/2 cup clam-tomato juice (such as Clamato; optional)
1 tablespoon bottled hot sauce (such as Huichol; optional)
Grilled tostadas (see Tips, page 23)
Mayonnaise, for spreading
1 avocado, halved, pitted, peeled, and thinly sliced

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.

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