4 Videos | Photo: Tilapia Ceviche Recipe
Ingredients
- 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
Directions
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.
Notes
The fish is easiest to dice when it is partially frozen; this also makes for a much cleaner presentation. Use a very sharp knife.
Grilled Tostadas:
- 6 corn tortillas
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.
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By urbanfoodie
Whittier, CA
on May 09, 2012
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Ceviche and beer is one of my all time favorites hot weather meals. Thank you Marcela, I now know how to make it at home. I followed the instructions to the T, except that I let the fish marinate in the lime juice for abut 3 hours just to make sure it was cooked. Also, to speed up the preparation, after dicing all the veggies, I decided to put the fillets into the blender (for a couple of seconds to chop up the fish. The consistency of the fish was much finer than I would of done with my dicing skills, therefore, I'm glad I used the blender.
By scopedoc
on April 24, 2012
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I've eaten ceviche since I was a kid in Mexico. I have sampled the various preparation methods all over the US and Mexico. So many styles, different fish, different surrounding veggies and some fruits. This recipe most closely resembles what I consider the best combination of all components. As the other comments attest, there are many ways to prepare it. That makes this dish interesting. I havent been able to get the fish that was used in the original recipe I had in Guadalajara 46 years ago, another white fish. I've been making a combo of shrimp and halibut and also add green peppers. I can't get enough. I simply eat it straight out of the bowl, no chips, no mayo. It's a fabulous low carb dish. I wanna try cod now.
By 99gontiveros
Chula Vista, CA
on September 22, 2011
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I made this ceviche with wahoo fish for my friends party... it was a big hit, delicious!
I also made this another time with cooked shrimp and cooked small scallops and included the clamato. I served this to friends that came over for dinner. It is absolutely awesome!
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