TILAPIA CEVICHE
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
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
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
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
VERACRUZ-STYLE TILAPIA ("PESCADO A LA VERACRUZANA")
Provided by Marcela Valladolid
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In a medium saute pan, heat 1 tablespoon of the olive oil over medium-high heat. Season the fish fillets on both sides with salt and black pepper, to taste. Saute the fillets until they are opaque and just cooked through, about 2 minutes per side. Transfer the fish to a glass baking dish where they fit snugly.
- In the same saute pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes. Add the tomatoes, Anaheim chile, bay leaf and oregano and bring the pan to a boil. Reduce the heat to medium, cover and let the sauce simmer until the chiles soften, about 6 minutes. Uncover the pan, add the olives and capers, and cook until the flavors combine, about 4 minutes. Season the sauce with salt and pepper, to taste.
- Pour the sauce over the fish in the baking dish. Bake until the fish is heated through, about 5 minutes. Remove the dish from the oven, discard the bay leaf and serve.
TILAPIA CEVICHE
Provided by Marcela Valladolid
Categories appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 15
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.
CEVICHE PERUANO
This ceviche is the best you will ever have. It is from Peru and I love making it every time I have friends and family over.
Provided by Ana O.
Categories Appetizers and Snacks Tapas
Time 2h10m
Yield 8
Number Of Ingredients 13
Steps:
- Place the potatoes and sweet potatoes in a saucepan and cover with water. Simmer until the potatoes are easily pierced with a fork, then drain, and set aside to cool to room temperature. Place the sliced onion in a bowl of warm water, let stand 10 minutes, then drain and set aside.
- Meanwhile, place the lime juice, celery, cilantro, and cumin into the bowl of a blender, and puree until smooth. Pour this mixture into a large glass bowl, and stir in the garlic and habanero pepper. Season with salt and pepper, then stir in the diced tilapia and shrimp.
- Set aside to marinate for an hour, stirring occasionally. The seafood is done once it turns firm and opaque.
- To serve, peel the potatoes and cut into slices. Stir the onions into the fish mixture. Line serving bowls with lettuce leaves. Spoon the ceviche with its juice into the bowls and garnish with slices of potato.
Nutrition Facts : Calories 236.8 calories, Carbohydrate 28.8 g, Cholesterol 107.3 mg, Fat 2 g, Fiber 4 g, Protein 26 g, SaturatedFat 0.4 g, Sodium 167.8 mg, Sugar 4.8 g
CEVICHE DE PESCADO
Provided by Copeland Marks
Categories Fish Appetizer No-Cook Lime Corn Hot Pepper Sweet Potato/Yam Summer Yuca Lettuce Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 14
Steps:
- 1. Cut the fish into strips 1 1/2 inches long by 1/4 inch wide. Soak the strips in lightly salted water for 1 hour to tenderize. Drain well.
- 2. Put the fish in a bowl and fold in the lime juice carefully. Add the salt, garlic, and aji and refrigerate for 15 to 20 minutes.
- 3. Just before serving, mix in the parsley, cilantro, and onion.
- 4. To serve, line a bowl or large platter with the lettuce. Place the ceviche in the center. Surround it with 3 separate mounds: corn pieces at the top of the platter, sweet potato slices on one end, yucca on the other. Garnish with the seaweed, if using.
TILAPIA CEVICHE
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.
PERUVIAN CEVICHE DE PESCADO
Classic Peruvian Ceviche Use any combination of whitefish (I use tilapia or halibut, if you'd like to splurge, shrimp, scallop, and/or crab (lump works just fine, but don't do the salt water bath on the lump type) And must must must be served with Peruvian Aji Salsa Verde and chips!! It is not a form of salsa in the normal american idea of the word, but meaning only that it is a sauce, its nothing like the chunky sort of salsa served at latin restaurants etc. Also, can be made days in advance, the first time I made it, i made it the evening before, but sampled and it tasted just the same if not better the next evening when I served it, and the same was true a few days later with the leftovers : )
Provided by GoldsmithLissa
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Soak fish and/or shrimp (do not include lump crab if you're including it) in salted water for 1 hour to tenderize. Drain well.
- Add lemon/lime juice until fish is covered (using more, if necessary) Add the salt, garlic, onion and peppers and refrigerate for 20 minutes.
- Before serving, fold in cilatro and parsley.
- To serve, line a bowl or large platter with the lettuce. Place the ceviche in the center. Surround it with 3 separate mounds: corn pieces at the top of the platter, sweet potato slices on one end, yucca on the other.
- My personal method: pour off extra citrus mixture from ceviche (to desired combination, myself I prefer extra a little extra juice in the bottom to toss the fish back into as I'm eating); use the citrus to soak the corn, potatoes, and yuca for another 10 or 15 minutes, then drain off before serving.
Nutrition Facts : Calories 588.6, Fat 3.7, SaturatedFat 0.7, Cholesterol 245.9, Sodium 776.2, Carbohydrate 105.2, Fiber 9.8, Sugar 13.3, Protein 39.3
More about "ceviche de pescado tilapia recipes"
CEVICHE RECIPE (DE PESCADO) – THINKEATDRINK
From thinkeatdrink.com
FISH CEVICHE (CEVICHE DE PESCADO) - A DASH OF DOLLY
From adashofdolly.com
FISH CEVICHE {CEVICHE DE PESCADO} - LAYLITA'S RECIPES
From laylita.com
MEXICAN CEVICHE DE PESCADO - COLIMA STYLE - MARICRUZ ...
From maricruzavalos.com
CEVICHE DE PESCADO TILAPIA BEST RECIPES
From recipesforweb.com
MEXICAN CEVICHE RECIPE - CIAOFLORENTINA
From ciaoflorentina.com
CEVICHE DE PESCADO- MEXICAN FISH CEVICHE - THAI CALIENTE
From thaicaliente.com
TILAPIA CEVICHE TOSTADAS - MEXICAN APPETIZERS AND MORE!
From mexicanappetizersandmore.com
CEVICHE - PERUVIANFOOD
From peruvianfood.com
TILAPIA CEVICHE - MEXICAN APPETIZERS AND MORE!
From mexicanappetizersandmore.com
CEVICHE DE PESCADO – TILAPIA RECIPE – MEXICAN FOOD ...
From instantpotteacher.com
FISH CEVICHE DE PESCADO RECIPE YOU SHOULD TRY AT HOME ...
From milkwoodrestaurant.com
CEVICHE DE PESCADO (HOW TO MAKE CEVICHE) - A BEAUTIFUL PLATE
From abeautifulplate.com
TILAPIA CEVICHE RECIPE | MARCELA VALLADOLID | COOKING CHANNEL
From cookingchanneltv.com
COSTA RICAN FISH CEVICHE - PURA VIDA MOMS
From puravidamoms.com
CEVICHE DE PESCADO – MESS IN THE KITCHEN
From messinthekitchen.com
TILAPIA CEVICHE RECIPE | RECIPE | CEVICHE RECIPE, MEXICAN ...
From pinterest.com
EAT SEAFOOD AT HOME TILAPIA - THERESCIPES.INFO
From therecipes.info
TILAPIA CEVICHE RECIPE | MYRECIPES
From myrecipes.com
TILAPIA CEVICHE RECIPE - EAT PERU
From eatperu.com
CEVICHES / FISH MARINATED IN LEMON JUICE & CHILI | DON ...
From donpepeperuvian.com
TILAPIA AND SHRIMP CEVICHE - THERESCIPES.INFO
From therecipes.info
TILAPIA CEVICHE RECIPE | RECIPE | CEVICHE RECIPE, TILAPIA ...
From pinterest.com
CEVICHE RECIPE (MADE WITH TILAPIA) - MEJORANDO MI HOGAR BLOG
From mejorandomihogar.com
CEVICHE DE PESCADO - TILAPIA CEVICHE - COOKING WITH KIRBY
From cookingwithkirby.com
FISH CEVICHE (PESCADO DE CEVICHE) - MAMá MAGGIE'S KITCHEN
From inmamamaggieskitchen.com
TILAPIA CEVICHE RECIPE - QUERICAVIDA.COM
From quericavida.com
CEVICHE DE PESCADO - TILAPIA RECIPE - MEXICAN FOOD - LOVE ...
From lovetoeatblog.com
TILAPIA CEVICHE RECIPE - ANALIDA'S ETHNIC SPOON
From ethnicspoon.com
ECUADORIAN FISH CEVICHE {CEVICHE DE PESCADO ECUATORIANO ...
From laylita.com
CEVICHE THE PESCADO/ FISH CEVICHE - MARISOL COOKS
From marisolcooks.com
RECIPE FOR CEVICHE DE PESCADO RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CEVICHE DE PESCADO - TILAPIA RECIPE - MEXICAN FOOD ...
From recipelands.com
AUTHENTIC CEVICHE DE PESCADO | MEXICAN RECIPES BY MUY DELISH
From muydelish.com
HOW TO MAKE TILAPIA CEVICHE | FOOD NETWORK - YOUTUBE
From youtube.com
TIRITAS DE PESCADO ZIHUATANEJO STYLE | MEXICAN FOOD RECIPES
From mexicoinmykitchen.com
CEVICHE DE TILAPIA - LES RECETTES DE CATY
From lesrecettesdecaty.com
MEXICAN CEVICHE WITH AVOCADO (CHEVICHE DE PESCADO ...
From familyspice.com
TILAPIA CEVICHE - CULINARY HILL
From culinaryhill.com
CEVICHE DE PESCADO - TILAPIA RECIPE - MEXICAN FOOD - …
From youtube.com
You'll also love