"This ceviche is so refreshing on hot summer days! Can eat it for snack or have it as an appetizer for your summer BBQ!!" — Samantha
Watch video tips and tricks
tomato, finely diced
red onion, finely diced
cucumbers, peeled, seeded, and finely diced
finely chopped cilantro
salt and pepper to taste
One thing I would like to add is that it should sit for at least 5 hours if the fish is raw, I personally am scared of that, so I just bring a pot of water to a boil and then add the tilapia for about 5-7 minutes until all white then drain water and shred fish and add everything else. Although I did not use the cucumber, and I like white onion.
i would suggest letting this marinate for 24 hrs. My family has made ceviche for years fish and shrimp. and that is the safest time plus it gives it a better flavor
I cut the recipe down to only 2 fillets and still needed just about the same amount of limes, cucumber and tomato the recipe calls for. I also added Mango for additional flavor. After resting for only an hour and twenty minutes as called for, still tasted VERY raw. Tried tasting again the next day and was much better (about 24 hrs after making) so only 3 stars in my book.
Can't have a Ceviche without some chopped jalapeno or serrano peppers (at least not in Texas!).....and because it's raw, it really needs at least 5-8 hours in the fridge to macerate. Also, add some cooked 'salad' shrimp, and a 1/4 cup of good salsa (Pace "hot").
Sounds good! I add 10 limes & 15 lemons, No tomatoe or cucumber instead I do All the color pepers & a whole bunch of cilantro & 4 cloves of garlic. As for how long it sits, that's a personal preference. But another important thing is to use a glass bowl. We eat ours with Lime flavor tortilla chips. Great summer meal & packed with protein & very low calories! Enjoy!
Not bad. I definitely took the advice of another user who boiled the tilapia for about 8 min. I am not brave enough to do raw.
DO NOT COOK THE FISH! Ceviche is raw seafood cooked by the acid of the citrus. If you precook it, you lose the texture and everything. You only need an hour to acid cook the fish. It is obvious that the texture changes from raw meat to not raw. This is not sashimi. I added a jalapeño too. We ate it with tortilla chips. Yummy!
It's delicious served over tostadas. Very good job.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 9
See how to make a simple ceviche with imitation crab meat.
See how to make spicy, citrusy shrimp and scallop ceviche, Mexican-style.
See how to cook this mild, versatile, and inexpensive white fish.