Online Round 2 Recipe - Ceviche
- Level: Easy
- Yield: 2 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 242
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 36
- Dietary Fiber
- 6
- Sugar
- 8
- Protein
- 16
- Cholesterol
- 29
- Sodium
- 611
- Total: 1 hr 25 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 15 min
Ingredients
1 tilapia fillet reserved from Fish Taco Recipe
1 small onion, chopped
1 Roma tomato, chopped
1 small jalapeno, thinly sliced
1 small orange, juiced
1 lime, juiced
Cooking spray
4 corn tortillas
Kosher salt
1 tablespoon chopped cilantro leaves
Directions
- Cut the reserved tilapia into 1/2-inch chunks and put them into a glass bowl. Top with the onion, tomato, and jalapeno. Pour in the orange and lime juices and stir gently to mix. Cover and refrigerate for 1 hour. Don't let it marinate longer or the fish will turn mushy.
- While the fish is marinating, heat the oven to 350 degrees F. Spray a baking sheet lightly with cooking spray. Cut the tortillas into 6 wedges and spread them on the baking sheet in 1 layer. Bake in oven until lightly browned and crisp about 12 to 15 minutes. Sprinkle with salt.
- Serve the ceviche in small bowls garnished with the cilantro and with the tortilla chips on the side.