(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!
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