Ceviche: Tilapia and Shrimp
December 22nd 2014
Tilapia and Shrimp Ceviche
Ingredients:
1 lbs shrimp
3 tilapia fillets
1/2 cucumber
1 poblano pepper
1 avocado
1/4 cup cilantro
2 Roma tomatoes
1/2 cup chopped red onion
3 cloves on garlic
1 TBSP hot sauce
1/2 cup red clam sauce
1 cup lemon and lime juice (I used about 2 lemons and 2 limes)
1 cup mayonnaise (do not mix in)
3 green onions
1 lime, cut into wedges for garnish
12 tostadas for serving ceviche on
salt and pepper
1 TBSP olive oil
Directions:
1. Chop tilapia and shrimp into bite-size pieces. Cover with 1 cup of lemon lime juice and refrigerate for about 3 hours or until the fish looks cooked and white.
2. Meanwhile, chop all of your other ingredients into small cubes pieces. This is a dish that highlights the ingredients and you will see each ingredient so spend a little extra time to get some precise knife work done today!
3. As you are throwing all of your ingredients in a bowl, mix them gently. Mix the Tabasco and olive oil in with the veggies. Season with salt and pepper and reserve in the fridge until fish is done. Cut the lime wedges and avocado last. You can serve the avocado on the top of the ceviche or mix it in. The lime is for garnish and for an extra squeeze on the top.
4. When you have everything cut, take the fish out of the refrigerator and drain the juice. Toss gently into the other ingredients. Taste for seasoning.
5. Spread a thin layer of mayonnaise on the tostada and top with loads of ceviche and avocado. Serve lime wedge on the side.
This dish is not a weeknight meal. We did not eat until 10:30p.m. with this one. I saw a few articles online that said shrimp and tilapia could be done in about an hour....not even close. You need to see the fish turn white from the citrus juice otherwise you have a higher risk of getting sick.
This is a basic ceviche but it was very tasty. Some other seasonings you could experiment with here are paprika, sugar, and even cayenne pepper. You could also add a jalepeno for a little more heat.
~Julianne
Tilapia and Shrimp Ceviche
Ingredients:
1 lbs shrimp
3 tilapia fillets
1/2 cucumber
1 poblano pepper
1 avocado
1/4 cup cilantro
2 Roma tomatoes
1/2 cup chopped red onion
3 cloves on garlic
1 TBSP hot sauce
1/2 cup red clam sauce
1 cup lemon and lime juice (I used about 2 lemons and 2 limes)
1 cup mayonnaise (do not mix in)
3 green onions
1 lime, cut into wedges for garnish
12 tostadas for serving ceviche on
salt and pepper
1 TBSP olive oil
Directions:
1. Chop tilapia and shrimp into bite-size pieces. Cover with 1 cup of lemon lime juice and refrigerate for about 3 hours or until the fish looks cooked and white.
2. Meanwhile, chop all of your other ingredients into small cubes pieces. This is a dish that highlights the ingredients and you will see each ingredient so spend a little extra time to get some precise knife work done today!
3. As you are throwing all of your ingredients in a bowl, mix them gently. Mix the Tabasco and olive oil in with the veggies. Season with salt and pepper and reserve in the fridge until fish is done. Cut the lime wedges and avocado last. You can serve the avocado on the top of the ceviche or mix it in. The lime is for garnish and for an extra squeeze on the top.
4. When you have everything cut, take the fish out of the refrigerator and drain the juice. Toss gently into the other ingredients. Taste for seasoning.
5. Spread a thin layer of mayonnaise on the tostada and top with loads of ceviche and avocado. Serve lime wedge on the side.
This dish is not a weeknight meal. We did not eat until 10:30p.m. with this one. I saw a few articles online that said shrimp and tilapia could be done in about an hour....not even close. You need to see the fish turn white from the citrus juice otherwise you have a higher risk of getting sick.
This is a basic ceviche but it was very tasty. Some other seasonings you could experiment with here are paprika, sugar, and even cayenne pepper. You could also add a jalepeno for a little more heat.
~Julianne
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