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Tilapia Ceviche with a KICK
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Summer is just around the corner and it's not Summer in Texas without ceviche! I was introduced to this dish a few years ago by a colleague who was from Monterrey Mexico. She gave me some helpful tips on how to prepare it!
There are a few things to know about ceviche. This dish is made from fresh raw fish cured in citrus juices, such as lemon or lime. Since this dish is not cooked with heat, it must be prepared fresh to minimize the risk of food poisoning. I like to let my fish marinade for hours rather than the usual 20 minute time frame. This dish can be served as the main course or as an appetizer with chips. An awesome Summer crowd-pleaser either way!
My fridge is always fully stocked fridge with a variety of beers thanks to my boyfriend. If your looking for a drink to pair this tropical dish with, The Bikini Blonde Lager was very refreshing! This beer is from Hawaii and is only sold in 10 states, can be purchased through some online retailers. Cheers!
Using fresh lemons, squeeze out juice until you have enough for 1 1/2 cups. Add extra pulp by scrapping out the lemon excess from inside the peel. Remove any seeds. Set to the side. Prepare your fish- cut tilapia into finely diced pieces, 1/2 inch or less. Combine fish and lemon juice to a large round or rectangular container preferably something that has a lid. If this is not accessible, plastic wrap will do.
Let marinade in the fridge overnight, 8+ hours. *If your running low on time, let the tilapia chill in the fridge for 20 minutes to an 1 hour until the fish is white throughout.
Dice tomatoes and avocado. Finely chop jalapenos and mince cilantro.
Mix in veggies, V8, and salt into the container of marinated tilapia. NOTE: A key ingredient to the "KICK" in my recipe is using the V8 spicy hot. I decided to use this rather than Clamato juice because it comes in comes in the perfect size and in a pack of 6. The unused cans would perfect for making Bloody Mary's the next morning!
You can serve this dish either by spreading the ceviche onto tostadas for a meal or in a chips n' dip style as an appetizer. I used H‑E‑B Baked Tostadas Horneadas as a healthy substitute. I usually serve with Mission Red Tostada Nortena or fry up my own tostadas and/or tortilla chips!
Ingredients:
6 Fillets of Tilapia
1 1/2 Cups of Lemon Juice (7-9 Lemons)
1 1/2 cup of Tomatoes (1-2 tomatoes)
2 Small Avocados
1 Jalapeno
1 Cup of Cilantro
1 Can (5.5 oz) of V8, Spicy Hot or Regular
6-8 corn tostadas or a bag of tortilla chips
Salt to taste
- Using fresh lemons, squeeze out juice until you have enough for 1 1/2 cups. Add extra pulp by scrapping out the lemon excess from inside the peel. Remove any seeds. Set to the side.
- Prepare your fish- cut tilapia into finely diced pieces, 1/2 inch or less,
- Combine fish and lemon juice to a large round or rectangular container preferably something that has a lid. If this is not accessible, plastic wrap will do. Let marinade in the fridge overnight, 8+ hours. **If your running low on time, let the tilapia chill in the fridge for 20 minutes to an 1 hour until the fish is white throughout.
- Dice tomatoes and avocado. Finely chop jalapenos and mince cilantro.
- Mix in veggies, V8, and salt into the container of marinated tilapia.
- Serve either by spreading the ceviche onto tostadas for a meal or in a chips n' dip style as an appetizer. For an extra extra KICK, top with Valentina hot sauce!
