Best Avocado And Tilapia Ceviche Recipes

TILAPIA CEVICHE

Tilapia Ceviche image

Provided by Marcela Valladolid

Time 30m

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 pounds tilapia fillets, finely diced* see Cook's Note
1 cup lime juice (about 8 large limes)
1/2 cup seeded chopped tomato
1/2 cucumber, peeled, seeded and finely diced
1/2 cup finely chopped onion
1/4 cup chopped fresh cilantro leaves
Salt and freshly ground black pepper
1/2 cup clam-tomato juice (recommended: Clamato), optional
1 tablespoon bottled hot sauce (recommended: Huichol), optional
1 serrano chile, optional
Grilled Tostadas, recipe follows, or 6 purchased tostadas
Mayonnaise, for spreading
1 avocado, halved, pitted, peeled, and thinly sliced
1 lime, cut into wedges
6 corn tortillas

Steps:

Put the tilapia in a medium bowl. Pour the lime juice over the fish and mix gently to combine. Cover with plastic wrap and chill in the refrigerator until the fish is white throughout, about 15 to 20 minutes.
Remove from the refrigerator and drain off the lime juice, gently squeezing the fish with your hands. Discard the lime juice. Add the tomato, cucumber, onion, and cilantro. Season with salt and pepper, to taste. Add the clam-tomato juice and the hot sauce and chile, if using.
Spread the tostadas generously with mayonnaise and top with the ceviche. Arrange the avocado slices on top of the ceviche and serve immediately with the lime wedges alongside.
Heat a grill or grill pan over medium heat.
Put the tortillas on the grill or grill pan, and let them dry out until they are crunchy. Purchased tostadas can be substituted.

THE BEST CEVICHE RECIPE!

The Best Ceviche Recipe! image

How to make the Best Ceviche! Ceviche is made with fresh fish (or shrimp) cured with lime juice, then tossed with onions, cilantro, tomato and cucumber. Serve it as an appetizer with tortilla chips or as a light, refreshing summer meal.

Provided by Sylvia Fountaine | Feasting at Home Blog

Categories appetizer

Time 55m

Yield 6

Number Of Ingredients 21

Ingredients

½ a red onion, thinly sliced, with the grain.
1- 1 ½ teaspoon kosher salt, start with 1, add more to taste
¼ teaspoon black pepper
¾ cup fresh lime juice (4-6 limes) freshly squeezed ( try to use ripe limes)
1-2 garlic cloves very finely minced (use a garlic press)
1 fresh serrano or jalapeño chili pepper seeded and very finely chopped. Start conservatively, more to taste.
1 pound fresh fish- sea bass, red snapper, corvina, halibut, dorado, escolar, mahi-mahi, tilapia, or hamachi - diced into 1/2 inch cubes.
¼-½ cup fresh cilantro, chopped
1 cup grape or cherry tomatoes, sliced or cut in half (or 1 cup diced tomatoes)
1 cup diced cucumber
1 tablespoon olive oil (optional)
optional: 1 semi-firm Avocado, diced, or make the Avocado Sauce
⅔ cup Avocado
⅓ cup cilantro
2/3 cup water- plus more as needed
1 tablespoon olive oil
½ teaspoon kosher salt
1 teaspoon coriander
2 tablespoons lime juice
1 garlic clove
cracked pepper to taste

Steps:

Slice the red onion thinly with the grain, and toss in a bowl with 1 teaspoon salt and the lime juice, coating well.
Add the fish, garlic and fresh chilies, and gently mix.
Add the tomatoes, cucumber, cilantro and olive oil, and give a stir and marinate in the refrigerator for at least 30 minutes before serving (45-60 minutes is ideal). The longer you marinate the firmer and more "cooked" the fish will become.
Before serving, taste and adjust the salt and heat. Add more salt or chilies if you like. If adding avocado, gently fold it in right before serving- you may need to add a pinch more salt.
To make the optional Avocado Sauce, blend all ingredients in a blender until smooth, adding a bit more water or oil, if needed to get the blades going.

Nutrition Facts : ServingSize -includes one diced avocado, Calories 149 calories, Sugar 3.2 g, Sodium 637.1 mg, Fat 6.3 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 9 g, Fiber 3.1 g, Protein 15.5 g, Cholesterol 31 mg

TILAPIA CEVICHE

Tilapia Ceviche image

This ceviche is so refreshing on hot summer days! Can eat it for snack or have it as an appetizer for your summer BBQ!!

Provided by Samantha

Categories Appetizers and Snacks Seafood Ceviche Recipes

Time 1h20m

Yield 15

Number Of Ingredients 7

Ingredients

8 tilapia fillets
15 limes, juiced
1 large tomato, finely diced
1 large red onion, finely diced
2 cucumbers, peeled, seeded, and finely diced
½ bunch finely chopped cilantro
salt and pepper to taste

Steps:

Chop the raw tilapia into small pieces, and place in a large bowl. Pour in enough lime juice to cover the fish.
Mix the tomato, red onion, and cucumbers into the bowl. Stir in the cilantro. Season with salt and pepper.
Allow the ceviche to marinate, refrigerated, for at least an hour. Taste for seasoning before serving; add salt and pepper if necessary.

Nutrition Facts : Calories 92.1 calories, Carbohydrate 9.9 g, Cholesterol 22.1 mg, Fat 1 g, Fiber 2.4 g, Protein 13.2 g, SaturatedFat 0.2 g, Sodium 42.2 mg, Sugar 2.5 g

AVOCADO AND TILAPIA CEVICHE

Avocado and Tilapia Ceviche image

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.

Provided by delugatron

Categories Fish Soup

Time 4h20m

Yield 20

Number Of Ingredients 11

Ingredients

2 pounds tilapia fillets, cut into cubes, or more to taste
2 small semi-firm avocados, cut into cubes, or more to taste
8 cloves garlic, minced, or more to taste
1 habanero pepper, minced
2 teaspoons chopped fresh cilantro
1 teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon ground ginger
30 fluid ounces lime juice, or as needed
½ large red onion, finely chopped
20 small flour tortillas, or as needed

Steps:

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.
Spoon ceviche into tortillas.

Nutrition Facts : Calories 187.5 calories, Carbohydrate 22.6 g, Cholesterol 16.7 mg, Fat 5.6 g, Fiber 2.4 g, Protein 12.6 g, SaturatedFat 1.1 g, Sodium 342.6 mg, Sugar 1.7 g

TILAPIA CEVICHE

Tilapia Ceviche image

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 10

Ingredients

1 1/2 pounds tilapia, cut into 1/2-inch pieces
1/2 red onion, thinly sliced
3/4 cup freshly squeezed lime juice, (about 14 limes), plus wedges for serving
2 tomatoes, seeded and coarsely chopped
2 avocados, halved, pitted and cut into 1/2-inch pieces
1/2 English cucumber, peeled, seeded, and coarsely chopped
1/4 cup freshly chopped cilantro
Coarse salt and freshly ground pepper
Hot sauce
Small tostadas, for serving (optional)

Steps:

Combine fish, onion, and lime juice in a large bowl. Cover with plastic wrap, and marinate for about 8 minutes; drain, pressing into strainer to remove excess liquid. Return fish mixture to bowl. Stir in tomatoes, avocado, cucumbers, and cilantro. Season with salt, pepper, and hot sauce. Serve immediately with tostadas and lime wedges.