Tilapia Ceviche Recipe

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This lively version of the traditional South American dish contains a tangy blend of ingredients that makes a refreshing and distinctive appetizer course.
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  • 1 1/2 pounds tilapia fresh and cubed into small chunks
  • 15 limes - cut in half
  • 1 white onion - large and diced
  • 2 tomatoes - diced
  • 1 avocados - chopped
  • 1 jalapeƱo - seeded and chopped, more to taste
  • salt and pepper to taste
  • 1/4 cup cilantro - chopped
  • 2 tablespoons olive oil
Container: large mixing bowl
15 mins
0 mins
15 mins
  • Cut fish into small pieces.
  • Squeeze lime halves over the fish pieces in a large bowl. (A hand juicer works nicely for this.)
  • Be sure all of the pieces are completely covered with lime juice.
  • Cover with plastic wrap and set it in the refrigerator to marinate overnight or for at least 12 hours.
  • Note: The acidity of the lime juice cooks, or cures, the tilapia.
  • Remove from the refrigerator, do not drain.
  • Chop onion, cilantro, tomatoes, avocado, jalapeƱos and add it into the marinated fish.
  • Mix in olive oil and salt
  • Serve with assorted crackers as an appetizer.
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