So, I normally don’t eat tilapia, but they had a really good deal on em and we’re trying to eat on the light side, so what the heck. I didn’t think tilapia would taste too good on its own, so I knew I had to jazz it up – would it work in a ceviche? Let’s see. I gathered the ceviche essentials:
A true ceviche ‘cooks’ the seafood in a lemon or lime marinade overnight, but I didn’t have that kind of time – so I pan seared the tilapia for a few minutes, til just cooked. While the fish was cooking, I chopped the tomatoes and sweat them. (Sprinkled salt over them, let them sit for a few minutes to get all the water out. After a few minutes, I gently squeeze them with a paper towel).
Finely chop the onion, jalapeno and cilantro. Squeeze about a 1/4 c of lemon juice (per 4 – 5 oz filet) into a mixing bowl. Add the fish, and gently break it apart with a fork. Add the chopped vegetables and stir until mixed. Serve on a bed of greens or alone.
This ceviche was so tasty – and very quick to whip together. I love the citrusy, spicy flavors – they really brought life to a so-so fish.
Doesn’t get much easier than that for healthy, authentic Mexican cuisine. YUM!!