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.
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
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
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
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
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.
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TILAPIA CEVICHE - CULINARY HILL
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Ratings 2Total Time 4 hrs 10 minsCategory AppetizerCalories 147 per serving
- To break down tilapia filets for ceviche, first cut each piece into strips about 2 inches wide, rinsing your knife in cold water between cuts. Holding your knife at a 45-degree angle and following the muscle fibers of the fish, slice the fish into chunks. Continue cutting the tilapia into 1/2-inch pieces.
- In a medium glass or stainless-steel bowl, add tilapia and citrus juice and toss to coat. Cover and refrigerate until the tilapia is opaque and “cooked” through, about 4 hours.
- Drain off and discard excess lime juice. Add onion, carrots, tomatoes, jalapeños, and cilantro and toss until evenly coated. Season to taste with salt and more fresh lime juice if desired.
- Serve with tostadas, tortilla chips, or saltine crackers, passing hot sauce and mayonnaise separately.
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