Tilapia Ceviche Tacos

Photo by: cheese1227
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by cheese1227

about 1 year ago

I recommend using fresh, US farmed tilapia, and while it’s not medically necessary to remove the reddish-brown seam that runs down the middle of each fillet, I do think it’s more aesthetically pleasing to do so. I freeze the cuttings for use in stock at a later date. Also, I like to chop the veggies about half the size of the fish so the eater knows who’s boss of the taco.

Makes 8 generously stuffed tacos

  • 3/4 pounds fresh tilapia, trimmed and cut in similarly sized 1/2-inch pieces
  • 1/2 cup fresh squeezed ruby red grapefruit juice
  • 1/2 cup fresh squeezed lemon juice (I like to use Meyer lemons)
  • 1/2 cup fresh squeezed lime juice
  • 1/4 cup chopped onion
  • 1/4 cup chopped tomatoes
  • 1/4 cup chopped cucumber
  • 1/4 cup peeled and chopped ripe mango
  • 1/4 cup peeled and chopped ripe avocado
  • 1/4 cup cooked and rinsed black beans
  • Greens of two scallions, sliced
  • 1 garlic clove, minced
  • 1 serrano chili, sliced
  • 1/4 cup chopped cilantro leaves
  • Salt and pepper
  • 1 tablespoon olive oil
  • Hot sauce (optional)
  • Sour cream or Greek yogurt (optional)
  • Soft tortillas or hard taco shells
  1. Mix together fruit juices in a measuring cup.
  2. In a shallow bowl big enough to tightly hold the fish pieces in just two layers, arrange the fish and cover it with half of the juice. Let the fish stand in the juice, covered, in the fridge for 20 minutes. Drain off the first round of juices and recover it with the remaining ¾ cup of fresh juice. Let the fish stand, covered, in the fridge for another 1 ½ to 2 hours. When the fish is opaque in color, drain it completely.
  3. While the ceviche is processing in the fridge, combine onion, tomato, cucumber, mango, avocado, black beans, garlic, Serrano chili, scallions and cilantro leaves in a large bowl. Stir in fish and olive oil and let it sit for 10-15 minute for the flavors to get used to each other. Adjust for salt, pepper and hot sauce.This will keep well in the fridge for several hours.
  4. Serve cold with warm tacos and sour cream or Greek yogurt.
Edamam

Nutrition Info:

PER SERVING:

  • 114 calories
  • 3g total fat
  • 1g saturated fat
  • 21mg cholesterol
  • 92mg sodium
  • 12g carbohydrate (2g dietary fiber, 2g sugar)
  • 11g protein

SPECIAL DIETS:

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