Recipe by delugatron
"This is a twist on a simple Peruvian ceviche. The avocados add some bulk and a creamy texture, while tortillas make it quick and easy to eat. Save leftover juice as an excellent hangover cure."
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tilapia fillets, cut into cubes, or more to taste
semi-firm avocados, cut into cubes, or more to taste
garlic, minced, or more to taste
habanero pepper, minced
chopped fresh cilantro
ground black pepper
30 fluid ounces
lime juice, or as needed
red onion, finely chopped
flour tortillas, or as needed
* Percent Daily Values are based on a 2,000 calorie diet.
Avocado and Tilapia Ceviche
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 51
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