Tilapia Ceviche Recipe
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This lively version of the traditional South American dish contains a tangy blend of ingredients that makes a refreshing and distinctive appetizer course.
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1 1/2 pounds tilapia fresh and cubed into small chunks
15 limes - cut in half
1 white onion - large and diced
2 tomatoes - diced
1 avocados - chopped
1 jalapeño - seeded and chopped, more to taste
salt and pepper to taste
1/4 cup cilantro - chopped
2 tablespoons olive oil
:large mixing bowl
Cut fish into small pieces.
Squeeze lime halves over the fish pieces in a large bowl. (A hand juicer works nicely for this.)
Be sure all of the pieces are completely covered with lime juice.
Cover with plastic wrap and set it in the refrigerator to marinate overnight or for at least 12 hours.
The acidity of the lime juice cooks, or
, the tilapia.
Remove from the refrigerator, do not drain.
Chop onion, cilantro, tomatoes, avocado, jalapeños and add it into the marinated fish.
Mix in olive oil and salt
Serve with assorted crackers as an appetizer.
McCormick® Perfect Pinch® Mediterranean Herb Seasoning
chopped seeded plum tomatoes
finely chopped onion
pitted green olives
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