Tilapia Ceviche

5 from 1 vote

This Tilapia Ceviche is so delicious and refreshing. The tilapia is cooked and marinated in fresh lime juice with cucumbers, tomatoes, onions, jalapeños, garlic, cilantro, scallions and served with crispy plantain chips. Excellent!

Prep Time15

Cook Time2

Total Time2 15

Course: Appetizer

Cuisine: Mexican

Servings:

Calories: 281kcal

Author: Catherine Arena

Ingredients

1 lb fresh or frozen tilapia cut into small cubes
6-8 limes cut in half, juiced
½ cucumber finely chopped
1 small onion finely chopped
1-2 jalapeños finely chopped
4 roma tomatoes chopped
3-4 scallions thinly sliced
2-3 garlic cloves finely minced
¼ cup fresh cilantro chopped
salt to taste
2 green plantains thinly sliced through grater
vegetable oil for frying

Instructions

Cut tilapia into small cubes and put into a plastic bowl. Squeeze lime juice over tilapia, stir and refrigerate.
While tilapia is marinating, cut the tomatoes, cucumber, onion, jalapeños, scallions, cilantro and garlic.
Add all to tilapia and stir. Refrigerate again for 2 hours until tilapia is cooked and flavors are well blended. Add salt to taste.

Plantain Chips

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, you will now have four plantain pieces.
Using the slanted slits on a grater, carefully slice plantain thinly to form long strip chips. Can also use a mandoline.
Place about 1 ½ inches of oil into frying pan. Heat oil over medium heat for a few minutes. When heated through, add 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!!

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