Ahhhh tilapia recipes, how wonderful they all are!! Whether it’s grilled tilapia, fried tilapia or any of all the baked tilapia recipes that you find all over the internet….tilapia just works awesomely anytime! Now Tilapia Ceviche is just something else! Oh gosh already I’m happy!
Now if you say the word, “Ceviche” to me, I get very excited! It could be anytime, and I mean anytime of the year, CEVICHE works!!!! Okay, at least for ME!!! As you should already know, SEAFOOD, is MY THING!!
So Tilapia Ceviche it is! Oh my gosh, I get so happpppy!
For me “Tilapia Ceviche” is great no matter how you are feeling, cold, warm, happy or sad. WINTER, SPRING, SUMMER, FALL and the cycle continues…..it’s okay, cause “CEVICHE” is always OKAAAY!!! Why shouldn’t it be?! It’s in my opinion, an ultimate appetizer! It’s flavorful, delectable, inviting and certainly always, EXCITING!!!! Yes of course ceviche is amazing to eat at the beach as light and refreshing as it is……but as I said, Ceviche is always okaay! It is a very common food in my household.
I still, after all these years, don’t understand how something soooo simple, could be thissss gooood…..but it is!!! Truly simple ingredients!!! But such a tasty outcome!!
Easy fish recipes? Here it is! You’ve found it! One of the easiest, tastiest and yummiest tilapia recipes you will ever come across…..so my friends enjoy!
And don’t forget the plantain chips because they are fabulous!!
Note: The citrus juice from the limes cooks the tilapia, hence Tilapia CEVICHE!!
To make green plantain chips:
Cut off ends of plantain and slice down the middle of plantain going through green skin but not flesh.
With a grater, using the side with the 3 slits, carefully slice plantains. Can also use a mandoline. In a frying pan add about an inch of vegetable oil, (when you add first chip and oil is sizzling, oil is ready) cook until chips are golden brown. Drain on paper towel and sprinkle some salt over them.
Cut 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. Note: the citrus juice “cooks” the tilapia.
|Prep time||15 minutes|
|Cook time||1 hour|
|Total time||1 hour, 15 minutes|
|Misc||Child Friendly, Serve Cold|
- 1 Pound fresh or frozen tilapia (cut into small cubes)
- 6-8 limes (cut in half, juiced)
- 1/2 cucumber (finely chopped)
- 1 small onion (finely chopped)
- 1-2 jalapeños (finely chopped)
- 4 roma tomatoes (chopped)
- 3-4 scallions (thinly sliced)
- 2 garlic cloves (finely minced)
- 1/4 cup fresh cilantro (chopped)
- salt (to taste)
- 2 green plantains (thinly sliced through grater)
- vegetable oil (for frying)
|Cut tilapia into small cubes and set aside in a plastic bowl. Cut all limes. Squeeze and juice all 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.|
|While tilapia is marinating prepare plantain chips. Cut ends of plantains. Slice green skin lengthwise down the middle without going through plantain flesh, Just enough to go through skin to remove it. Discard skin and ends.|
|Cut each plantain down the middle to have four plantain pieces. Using the slanted slits on a grater, carefully slice plantain thinly to form chips. Can also use a mandoline. Place about 1 1/2 inches of oil into frying pan. Heat oil over medium heat for a few minutes. When heated through, place chips one at a time and fry until golden brown. Drain on paper towels. Sprinkle salt over plantain chips.|
|Serve tilapia in oversize shot glasses, martini glasses or any other glass of your choice. Serve with plantain chips. Enjoy!!|