Traditionally, ceviche is raw fish that’s “cooked” by marinating it in acidic citrus juice. Here we quickly poach the tilapia then marinate it with fresh herbs, lime juice and crunchy vegetables for an easy summer dinner. Make it a meal: Serve with warm corn tortillas.Ingredients
Total Time: 40 minutes
1 pound tilapia fillets, cut into 2-inch pieces
1-2 jalapeño peppers, minced
1/2 cup lime juice
1/2 cup chopped fresh cilantro, divided
1 teaspoon chopped fresh oregano
1/4 teaspoon salt
1 large green bell pepper, halved crosswise and thinly sliced
1 large tomato, chopped
1/2 cup very thinly sliced white onion
1/4 cup quartered green olives
1 avocado, chopped
Cover and refrigerate for up to 2 hours.
4 servings, about 1 1/2 cups each
Place tilapia in a medium skillet. Cover with water. Bring to a boil over high heat, remove from the heat, cover and let stand for 5 minutes.
Meanwhile, place jalapeño to taste in a small bowl and whisk in lime juice, 2 tablespoons cilantro, oregano and salt. Transfer the tilapia to a large, shallow, nonreactive dish with a slotted spoon and pour the lime juice mixture over the top. Add bell pepper, tomato, onion and olives; gently mix to combine. (It’s OK if the tilapia breaks apart.) Cover and chill for at least 20 minutes.
Sprinkle with the remaining cilantro and avocado just before serving.
- Per serving
- Saturated Fat
- Monounsaturated Fat
- Dietary Fiber
- Added Sugars
- 1 vegetable
- 3 very lean meat
- 2 fat
- Carbohydrate Servings
- Vitamin C (80% daily value)
- Potassium (24% dv)
- Folate (22% dv)
- Vitamin A (15% dv).