Avocado And Tilapia Ceviche Recipes

TILAPIA CEVICHE

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.

THE BEST CEVICHE RECIPE!

Steps:

• Slice the red onion thinly with the grain, and toss in a bowl with 1 teaspoon salt and the lime juice, coating well.
• Add the fish, garlic and fresh chilies, and gently mix.
• Add the tomatoes, cucumber, cilantro and olive oil, and give a stir and marinate in the refrigerator for at least 30 minutes before serving (45-60 minutes is ideal). The longer you marinate the firmer and more "cooked" the fish will become.
• Before serving, taste and adjust the salt and heat. Add more salt or chilies if you like. If adding avocado, gently fold it in right before serving- you may need to add a pinch more salt.
• To make the optional Avocado Sauce, blend all ingredients in a blender until smooth, adding a bit more water or oil, if needed to get the blades going.

TILAPIA CEVICHE

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.

TILAPIA CEVICHE

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.

CEVICHE VERDE WITH TOSTADAS AND AVOCADO

Steps:

• Dice the fish into 1/4-inch cubes, place in a ceramic or glass bowl and sprinkle with 1 teaspoon kosher salt. Add the lime juice and mix well. Cover with plastic wrap, pressing down so the fish is submerged in the juice. Refrigerate for 30 minutes, or up to an hour for a firmer texture.
• Drain the fish in a colander and return it to the mixing bowl. Add the onion, scallions, tomatillos and half the chiles. Add a good pinch of salt and mix well. Taste and add more chopped chiles if necessary. Stir in the cilantro and add a squeeze of lime.
• Line 4 to 6 individual plates with lettuce leaves. Center a tostada or several large tortilla chips on each plate and spoon the ceviche mixture on top.
• Surround with lightly salted avocado slices, then add radishes and lime wedges.