Tilapia Ceviche Recipes

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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



Tilapia Ceviche image

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.

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)

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

Categories     Sauce     Marinate     Tilapia     Chill     Raw

Yield serves 6

Number Of Ingredients 12



Tilapia Ceviche image

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.

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

TILAPIA CEVICHE

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 10



Tilapia Ceviche image

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.

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)

WARM TILAPIA CEVICHE

I came up with this when I discovered I needed to cook some thawed tilapia in a quick, and healthy manner.

Provided by Fusion

Categories     < 30 Mins

Time 18m

Yield 2-4 serving(s)

Number Of Ingredients 7



Warm Tilapia Ceviche image

Steps:

  • Boil water and dissolve bouillon cube. Add can of tomatoes with habaneros, lime juice, spinach. Cook until fish is done. Add cilantro to taste.

Nutrition Facts : Calories 127.6, Fat 2.1, SaturatedFat 0.7, Cholesterol 62.5, Sodium 72.7, Carbohydrate 2.5, Fiber 0.1, Sugar 0.5, Protein 25.2

2 cups water
1 low-sodium chicken bouillon cube
2 -4 tilapia fillets (can be partially frozen)
1 (14 1/2 ounce) can tomatoes and habaneros (not drained)
1/4-1/2 cup lime juice
cilantro
spinach (optional)

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