Avocado and Tilapia Ceviche

Avocado and Tilapia Ceviche

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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Ingredients

4 h 20 m servings 188 cals
Serving size has been adjusted!
Original recipe yields 20 servings

Nutrition

  • Calories:
  • 188 kcal
  • 9%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 22.6g
  • 7%
  • Protein:
  • 12.6 g
  • 25%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 343 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Mix tilapia, avocados, garlic, habanero pepper, cilantro, salt, pepper, and ginger in a bowl. Pour enough lime juice over tilapia mixture to cover completely. Arrange onions over mixture without submerging into the lime juice. Cover bowl with plastic wrap and refrigerate until fish is tender and opaque, at least 4 hours.
  2. Spoon ceviche into tortillas.

Footnotes

  • Cook's Note:
  • Tilapia can be substituted with most white fish or salmon.

Reviews

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I used Jalapenos since the Habanero is too hot for me.

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