CEVICHE DE TILAPIA RECIPES

TILAPIA CEVICHE RECIPE | ALLRECIPES

Tilapia Ceviche Recipe | Allrecipes image

This ceviche is so refreshing on hot summer days! Can eat it for snack or have it as an appetizer for your summer BBQ!!

Provided by Samantha

Categories Ceviche

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Yield 15 appetizer servings.

Number Of Ingredients 7

Ingredients

8 tilapia fillets
15 limes, juiced
1 large tomato, finely diced
1 large red onion, finely diced
2 cucumbers, peeled, seeded, and finely diced
½ bunch finely chopped cilantro
salt and pepper to taste

Steps:

Chop the raw tilapia into small pieces, and place in a large bowl. Pour in enough lime juice to cover the fish.
Mix the tomato, red onion, and cucumbers into the bowl. Stir in the cilantro. Season with salt and pepper.
Allow the ceviche to marinate, refrigerated, for at least an hour. Taste for seasoning before serving; add salt and pepper if necessary.

Nutrition Facts : Calories 92.1 calories, CarbohydrateContent 9.9 g, CholesterolContent 22.1 mg, FatContent 1 g, FiberContent 2.4 g, ProteinContent 13.2 g, SaturatedFatContent 0.2 g, SodiumContent 42.2 mg, SugarContent 2.5 g

SHRIMP CEVICHE RECIPE | EATINGWELL

Shrimp Ceviche Recipe | EatingWell image

Traditional ceviche recipes consists of raw seafood tossed with an acidic marinade (think: citrus juice or vinegar) that “cooks” the fish. In this shrimp ceviche recipe, we cook the shrimp before marinating it in lemon, lime and orange juices, plus chiles for some heat. Avocado adds creaminess to help the dish come together. Serve this shrimp ceviche with tostones (fried plantain chips) or tortilla chips. Recipe courtesy of Emeril Lagasse, Martha Stewart Living Omnimedia, Inc.

Provided by Emeril Lagasse

Categories Healthy Shrimp Recipes

Total Time 2 hours 30 minutes

Number Of Ingredients 14

Ingredients

2 quarts water
¼ cup kosher salt
1 pound raw shrimp (21-25 per pound), peeled and deveined
Juice of 2 lemons
Juice of 2 limes
Juice of 2 oranges
1 cup diced seeded peeled cucumber (1/4-inch dice)
½ cup finely chopped red onion
2 serrano chiles, seeded and finely chopped
1 cup diced seeded tomato
1 avocado, chopped into 1/2-inch pieces
1 tablespoon roughly chopped cilantro leaves, plus more leaves for garnish
¼ cup extra-virgin olive oil
¼ teaspoon kosher salt

Steps:

Combine water and 1/4 cup salt in a large saucepan; bring to a boil over high heat. Add shrimp and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Transfer to a cutting board until cool enough to handle, about 10 minutes.
Chop the shrimp into 1/2-inch pieces and place in a medium nonreactive bowl (see Tip). Add lemon, lime and orange juice. Stir in cucumber, onion and chiles. Refrigerate for 1 hour.
Stir tomato, avocado, chopped cilantro, oil and 1/4 teaspoon salt into the shrimp mixture. Let stand at room temperature for 30 minutes before serving. Garnish with cilantro leaves, if desired.

Nutrition Facts : Calories 169.1 calories, CarbohydrateContent 8.9 g, CholesterolContent 71.4 mg, FatContent 11.4 g, FiberContent 2.4 g, ProteinContent 8.9 g, SaturatedFatContent 1.7 g, SodiumContent 465.7 mg, SugarContent 3.7 g

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