Avocado And Tilapia Ceviche Recipes

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TILAPIA CEVICHE

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



Tilapia Ceviche image

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

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

TILAPIA CEVICHE

Provided by Marcela Valladolid

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 15



Tilapia Ceviche image

Steps:

  • Put the tilapia in a medium bowl. Pour the lime juice over the fish and mix gently to combine. Cover with plastic wrap and chill in the refrigerator until the fish is white throughout, about 15 to 20 minutes.
  • Remove from the refrigerator and drain off the lime juice, gently squeezing the fish with your hands. Discard the lime juice. Add the tomato, cucumber, onion, and cilantro. Season with salt and pepper, to taste. Add the clam-tomato juice and the hot sauce and chile, if using.
  • Spread the tostadas generously with mayonnaise and top with the ceviche. Arrange the avocado slices on top of the ceviche and serve immediately with the lime wedges alongside.
  • Heat a grill or grill pan over medium heat.
  • Put the tortillas on the grill or grill pan, and let them dry out until they are crunchy. Purchased tostadas can be substituted.

2 pounds tilapia fillets, finely diced* see Cook's Note
1 cup lime juice (about 8 large limes)
1/2 cup seeded chopped tomato
1/2 cucumber, peeled, seeded and finely diced
1/2 cup finely chopped onion
1/4 cup chopped fresh cilantro leaves
Salt and freshly ground black pepper
1/2 cup clam-tomato juice (recommended: Clamato), optional
1 tablespoon bottled hot sauce (recommended: Huichol), optional
1 serrano chile, optional
Grilled Tostadas, recipe follows, or 6 purchased tostadas
Mayonnaise, for spreading
1 avocado, halved, pitted, peeled, and thinly sliced
1 lime, cut into wedges
6 corn tortillas

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