Instructions

1. 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.

    

2. 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.

    

3. 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.

    

4. 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.

    

5. 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.

    

6. 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!