(This Tilapia Ceviche is inspired by the recipe at Tone It Up here, so check it out!)
Step by Step Instructions:
You’re about to enjoy this delicious Tilapia Ceviche, so here’s what you need: Pepper, 1 Orange, 1 Lime, 1 Lemon, Grape Tomatoes, Cilantro, 1/4 cup of slice Red Onions, 1/4 cup of thinly sliced Carrots, 1 clove of Garlic, 1/2 teaspoon of Jalapeños (optional), 4 ounce Tilapia filet (thawed), 1/4 of an Avocado (not pictured), Cayenne Pepper (not pictured), and Finishing Salt (a great sea salt).
First off, turn the broiler onto high, and if you’re using frozen fish (as we landlocked people do), then thaw it following the package instructions. Then pat the excess liquid from the thawed fish off and place it on 2 layers of foil.
Then add the juice of one lime to the fish.
Carefully fold up the foil up the foil around the fish, so that the juice won’t leak out.
Place the foil packet on a baking sheet, so your oven is protected in case any liquid leaks out.
Broil the fish for 5-6 minutes or until the fish is cooked through, and you can flip halfway if you want. But I tried that and my foil packet started leaking, so I just cooked it without flipping and it worked well.
Once the fish is done, remove it from the oven and then carefully open the foil packet to ensue the fish is cooked through. If it’s not, then continue cooking it.
Break up the fish into bite-sized pieces, and then transfer it to a bowl and add the remaining lime juice from the foil.
Then add the juice of one lemon so that the fish is well covered. Cover the bowl, and then refrigerate for at least 2 hours.
Once the fish has chilled, then chop about 1/2 a tablespoon of cilantro and slice your grape tomatoes.
Now wash your orange and then zest half the orange with your handy microplane grater.
Here’s the fish after chilling it for at least 2 hours, so carefully drain off the excess juice.
Grate a clove of garlic (I used my awesome garlic twist), and now you’re ready to put the Tilapia Ceviche together.
Now it’s time to put it all together, so add the sliced onions, sliced carrots, tomatoes, cilantro, garlic, and pepper and cayenne to the bow.
Finally add the juice of half of an orange to the bowl.
Give the Tilapia Ceviche a gentle stir so that the dish is well mixed.
And now it’s time to enjoy the Tilapia Ceviche, so add a quarter of an avocado that you diced and a sprinkle of orange zest over the top. The final step I took was to sprinkle a little Hawaiian sea salt I have over the top, which then adds a nice finish to the Tilapia Ceviche. Then enjoy this fresh & bright dish immediately, and happy ceviche making!
Tilapia Citrus Ceviche
Prep
Cook
Inactive
Total
Yield 1 serving
Bright, fresh, flavorful, and healthy makes this ceviche recipe a total winner!
Ingredients
Ceviche Ingredients:
- 4 ounces Tilapia, thawed if using frozen
- 1 Lime
- 1 Lemon
- 1/4 cup of Red Onions, thinly sliced
- 1/4 cup of Carrots, thinly sliced
- 1/2 tablespoon fresh Cilantro, chopped
- 1/4 cup of Grape Tomatoes, halved
- 1 teaspoon of Garlic, minced
- 1/2 teaspoon Jalapeno, diced (optional)
- 1 teaspoon Black Pepper
- 1/2 teaspoon Cayenne Pepper (optional)
- Juice & Zest of 1/2 an Orange
- 1/4 Avocado, diced
- Finishing Salt (I love a great sea salt like Hawaiian or Pink Himalayan sea salt)
Instructions
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If you’re using frozen tilapia, go ahead and get it thawed. My favorite method is to put the individual package in a bowl of cold water and weigh it down a little so it stays covered. Then let it thaw in the bowl for about 15 minutes.
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Turn the oven on to broil (I set mine on high). Once the fish is thawed, pat it dry and then place it on some foil. You’ll want to use 2 layers of foil, and place the fish in the center. Add the juice of one lime, and fold the foil up to form a packet.
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Place the packet on a baking sheet and let it bake for 5-6 minutes. Then carefully remove the packet from the oven and open the foil and make sure the fish is cooked through.
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Use a fork to flake the fish into bite-sized chunks, and place the fish in a bowl along with the remaining lime juice from the foil. Then add the juice of one lemon to the bowl so that the fish is covered in the citrus juice, cover, and refrigerate for at least 2 hours.
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Right before you’re ready to put the ceviche together, thinly slice the red onions and carrots, chop the cilantro, zest half an orange, chop your cilantro, jalapeño, garlic, and slice the tomatoes in half.
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Drain the excess lemon and lime juice off of the fish and then add the red onions, carrots, cilantro, tomatoes, garlic, jalapeño, black pepper, and cayenne to the bowl. Then add the juice of half an orange. Stir to combine. Finally add a sprinkle of orange zest and the diced avocado to the bowl. Finish it off with a tiny sprinkle of finishing salt and dig in! Enjoy!
Notes
Quick Tip: Plan ahead on this recipe and let the fish marinate for at least 2 hours.
Courses Lunch
Cuisine Mexican
Nutrition Facts
Serving Size 1 recipe
Amount Per Serving | ||
|---|---|---|
Calories 262 | ||
% Daily Value | ||
Total Fat 9 g | 14% | |
Saturated Fat 2 g | 10% | |
Unsaturated Fat 5 g | ||
Cholesterol 40 mg | 13% | |
Sodium 107 mg | 4% | |
Total Carbohydrates 28 g | 9% | |
Dietary Fiber 7 g | 28% | |
Sugars 12 g | ||
Protein 23 g | 46% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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