Soooo, I go out to this pretty famous restaurant chain for lunch the other day and ordered this appetizer that on paper seemed quite delicious…well needless to say it was! I went on to devour my 5 pieces of ecstasy. This is what sometimes happens to me, it’s not always taking traditional Mexican dishes or appetizers and re-creating them to my own liking or, creating my own what I call, Mexican, but being inspired through someone else’s inauthentic dishes to make them MEXICAN. This is what happened here!
Reasonably and necessarily, guess what?? Yes indeed I got inspired with this appetizer! So I decided to recreate this appetizer with a Mexican twist! My version has a few additional ingredients and definitely somewhat different but as I said, I was inspired. The appetizer I had, was more on the asian side, with Ahi Tuna and mashed avocado.
So what does it include that makes it mexicanish?? A yummy cilantro vinaigrette sauce, fresh tilapia ceviche, mexican guacamole and simply a tortilla chip! Let me roll with this!
Everyone has their version of GUACAMOLE, but I truly enjoy mine, simple and fresh. Even though I am my own worst critic, know that here, I’m not….key word being, fresh! Let your guacamole taste and look fresh….do you know what I mean by looking fresh? This is a common mistake many make, their guacamole sometimes can look brownish maybe even blackish? I know as I write these words, I can almost here the roar attacking me, assuming I’m being insulting….friends I’m NOT! I’m just sharing some tricks to overcome this downfall that can, and at least once will happen to all of us, yes, me included! As I said before, let me roll with this, if you don’t already know, you are about to find out how to overcome this annoyance.
That being said, the true star of this appetizer is the tilapia ceviche, topped with a cilantro vinaigrette sauce. So let’s go there. The combination of fresh tilapia with a cilantro vinaigrette sauce can eventuate into a climax of the senses! Besides hearing, hahahaha, unless of course, you have a Mariachi band playing in the background!
If you are a lover of mexican dishes as I am, then, this tiny scrumptous appetizer will make you happy as well as your family and friends. This is a bet I’m willing to wager on!!
So let’s continue and let me know pleassse what you think…. I hope you enjoy this appetizer as much as I did both creating it, actually making it and enjoying in the pleasure of it.
PSSSS. BTW (by the way) this appetizer, as in all other appetizers, may seem like a series of some steps, but, well worth it, for you, your family and friends. Enjoy!!!
Chop tilapia into small cubes.
Squeeze limes and reserve lime juice.
Add lime juice to tilapia.
Finely chop jalapeños, onion, tomatoes and cucumber. Slice scallions. Add all vegetables to tilapia mixture and allow to cook and marinate in refrigerator.
Cut avocados lengthwise with a knife to expose pit. With a knife, gently whack the pit enough to be able to twist it off. With a spoon scoop out avocado flesh and mash with a fork. Sprinkle some lime juice so avocado does not discolor. (Here’s that simple little trick I was talking about!) Mix together and add some salt and pepper to taste.
To assemble: Place tortilla chip on platter. Using a cookie dough scooper, scoop guacamole on top of chip. Top with Tilapia Ceviche and one or two, red pimiento. Finally, sprinkle Cilantro Vinaigrette sauce over your appetizer.
Tilapia Ceviche with Guacamole and Tortilla Chips
|Prep time||20 minutes|
|Cook time||1 hour|
|Total time||1 hour, 20 minutes|
|Misc||Child Friendly, Serve Cold|
- tortilla chips
- 2-4 avocados (sliced in half, pit and flesh removed, mashed)
- salt (to taste)
- 1/2 lime (sprinkle over avocado mash, to prevent discoloring)
- cilantro (handful)
- 1/4 cup olive oil (a little more if vinaigrette is too pasty)
- 1 Pound fresh or frozen tilapia (cut into small cubes)
- 6-8 limes (cut in half, juice squeezed, reserve half a lime)
- 1/2 cucumber (finely chopped)
- 1 Small onion (finely chopped)
- 1-2 jalapeños (finely chopped, remove seeds and white membrane if you do not like a little heat)
- 4 roma tomatoes (chopped)
- 3-4 scallions (thinly sliced)
- 1-2 cloves fresh garlic (finely minced)
- 1/4-1/2 cup fresh cilantro (finely chopped)
- salt (to taste)
|Cut tilapia into small cubes and set aside in a plastic bowl. Cut all limes reserving half of a lime for the guacamole. Squeeze and juice all other limes. Pour lime juice over tilapia, stir together and refrigerate.|
|While tilapia is marinating, cut the tomatoes, cucumber, onion, jalapeños, scallions, cilantro and garlic. Add and mix all to tilapia with salt to taste. Refrigerate again for another hour until tilapia is cooked and flavors are well blended.|
|Cut avocados lengthwise to expose pit. With a knife, gently tap pit and twist to remove it. Remove avocado flesh with a spoon and mash with a fork. Add the reserved lime juice to avocado to prevent discoloring. Add salt to taste and stir.|
|In a blender or chopper, combine olive oil and cilantro. Pulse for a few seconds until blended.|
|Place tortilla chip on platter, with a cookie dough scooper, scoop guacamole on chip. Top with ceviche and one or two pimientos. Sprinkle cilantro vinaigrette over ceviche, guacamole and chip. Enjoy!|