Tilapia Ceviche with Guacamole and Tortilla Chips
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5 from 1 vote

Tilapia Ceviche with Guacamole and Tortilla Chips

This Tilapia Ceviche with Guacamole and Tortilla Chips is a superb Mexican Appetizer.Creamy,flavorful guacamole, succulent ceviche over a chip.OMG YUMMY!
Prep Time1 hr
Cook Time10 mins
Total Time1 hr 10 mins
Course: Appetizer
Cuisine: Mexican
Servings: 6
Calories: 414kcal
Author: Mexican Appetizers and More

Ingredients

  • tortilla chips
  • small jar of red pimientos

SIMPLE GUACAMOLE

  • 3 avocados sliced in half, pit and flesh removed, mashed
  • salt to taste
  • 1/2 lime sprinkle over avocado mash, to prevent discoloring

CILANTRO VINAIGRETTE

  • cilantro handful
  • 1/4 cup olive oil a little more if vinaigrette is too pasty

TILAPIA CEVICHE

  • 1 lb 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 jalapeƱos finely chopped, remove seeds and white membrane if you do not like a little heat
  • 4 roma tomatoes chopped
  • 3 scallions thinly sliced
  • 2 fresh garlic cloves finely minced
  • 1/2 cup fresh cilantro finely chopped
  • salt to taste

Instructions

Tilapia Ceviche

  • 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 in the lime juice, cut the tomatoes, cucumber, onion, jalapeƱos, 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.

Simple Guacamole

  • 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.

Cilantro Vinaigrette

  • In a blender or chopper, combine olive oil and cilantro. Pulse for a few seconds until blended.

Assembly

  • Place tortilla chip on a platter and with a cookie dough scooper or spoon, scoop guacamole on chip. 
  • Top with ceviche on top of guacamole and one or two pimientos. Sprinkle cilantro vinaigrette over ceviche, guacamole and chip. Enjoy!

Nutrition

Serving: 6g | Calories: 414kcal | Carbohydrates: 28g | Protein: 19g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 37mg | Sodium: 103mg | Potassium: 992mg | Fiber: 10g | Sugar: 4g | Vitamin A: 720IU | Vitamin C: 43.2mg | Calcium: 81mg | Iron: 2mg