Prep 30 mins
Cook 0 mins
Healthy and terribly yummy. I always love sampling ceviche at farmers' markets, but can't justify spending $6 - $8 for a small tub. Making it yourself at home is not difficult, and much more budget-friendly.
- 1 3⁄4 lbs tilapia fillets (chopped into small cubes. or 1 3/4 lbs substitute shrimp or 1 3/4 lbs use a combination of fish and ) or 1 3⁄4 lbs other white fish (chopped into small cubes. or 1 3/4 lbs substitute shrimp or 1 3/4 lbs use a combination of fish and )
- 2 tablespoons garlic, chopped
- 2 peeled shallots, finely chopped
- 2 tablespoons green onions, chopped (both white and green parts)
- 2 seeded roma tomatoes, chopped
- 1 tablespoon cilantro leaf, chopped
- 1 1⁄2 tablespoons hot sauce
- 1⁄2 jalapeno pepper, finely chopped
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 cup fresh lime juice
- Combine all ingredients in a large bowl. Mix thoroughly. Store in a covered glass or plastic container, lime juice should cover all ingredients; if not, add more lime juice. Refrigerate for 2-3 hours. When done, the seafood should be totally opaque. Stir before serving. Serve with tortilla chips or (my favorite way) chop avocado and place in a dish. Spoon ceviche on top of avocado.
Very good ceviche, but I agree with Zurie -- 1/2 cup of the lime juice definitely isn't enough to cover everything. I think I needed about 8 limes-worth of juice to properly cover the fish. I also upped the jalapeno (1/2 a pepper would've been okay with me, but it never would've been spicy enough for DH). I used some fresh halibut for the fish, and I also added some diced cucumber (DH's preference in ceviches). I served this with sliced avocado, saltines, and Valentina hot sauce on the side. DH was a very happy camper for dinner last night, thanks for posting! Made for PAC Spring 2013
Oh wow, this is a 5 star ceviche!! Only problem was -- 1/2 cup lime juice wasn't nearly enough to cover the ingredients! I added considerably more lime plus lemon juice. I used a fat ripe tomato from my veggie garden. Did not have jalapenos, but used a pickled cayenne pepper. We love fish, and I'd eat all fish raw if I could!! Tilapia is unknown here except near inland lakes, but I used a fillet of a fresh-off-the-boats white-fleshed ocean fish of the kob family. (South African coast here). Maybe you should check out the amount of lime juice in the recipe. Thanks for posting!