Tilapia Ceviche with Mango
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Tilapia Ceviche with Mango
Times
- Prep Time : 30 minutes min
- Cook Time : 20 minutes to 1 hour min
- Ready Time : 50 min
Servings
Ingredients
- 4 6- ounce skinless tilapia fillets, cut into small cubes
- 1 cup Orange juice
- 1/2 cup lemon juice
- 1/2 cup lime juice
- 1/4 cup Soy sauce
- 1/2 cup rice vinegar
- 1 red onion, halved and thinly sliced
- 2 mangos, peeled, pitted and diced
- 2 jalapenos, finely chopped, seeds removed
- 3/4 cup fresh cilantro leaves
- tortilla chips
Directions
Preparation
1 Place the tilapia in a medium bowl and mix with the orange, lemon and lime juices
2 Cover with plastic wrap and refrigerate for at least 20 minutes or up to 1 hour.
3 Drain the tilapia, discarding the marinade, and pat it dry with paper towels.
4 Place it in a clean bowl, and if not serving immediately, cover with plastic wrap and refrigerate until you’re ready to serve or up to 1 hour.
5 Just before serving, stir in the soy sauce, rice vinegar, onions, mangos, jalapeños and cilantro into the tilapia.
6 Toss to coat and serve immediately.
Source: © 2008 National Mango Board
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3 Responses to Tilapia Ceviche with Mango
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Pareve , Appetizers , Shabbat , Latin American, Mexican & Southwest, South American ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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the directions fail to tell you that you must use COOKED tilapia. or is this meant to be eaten RAW? i don’t think so. other than that, it sounds interesting to try.
Ceviche is by definition made with raw fish, the acids in the marinade do tenderize the fish to make it more like cooked and it is delicious. As long as you are not pregnant, I highly recommend.
Sounds so refreshing.