Facebook0Pin0Reddit0Email0Print0 Tilapia Ceviche is a light and refreshing salad made with citrusy fish and fresh vegetables.Serve it with chips or crackers, avocado, and plenty of hot sauce.Sometimes, the best souvenir is learning a new recipe from the locals while on vacation.

I learned this version of ceviche in Aguascalientes where tilapia is plentiful, sustainable, and locally caught.It’s the perfect light meal on a hot day and easy to make in giant batches for your friends and family at parties.Please feel free to tweak the recipe and make it your own! Table of ContentsRecipe ingredientsIngredient notesStep-by-step instructionsRecipe tips and variationsTilapia Ceviche RecipeRecipe ingredients Ingredient notes Tilapia: Thaw frozen tilapia in a bowl or on a tray overnight in the refrigerator.

For quicker thawing, thaw in a bowl of cold (not warm) water.Turn the faucet on and let a thin trickle of cold water run into the bowl, letting the excess water overflow out of the bowl and down the drain.Citrus juice: The acid that “cooks” the fish.Lime juice is the most common, but lemon, grapefruit, and orange juice are all great options.Carrots: I don’t see carrots in most ceviche recipes on the Internet, but that’s how they make it in Aguascalientes, and I love it.Jalapeños: Remove the seeds for less heat.

At fiestas in Mexico, they prepare a separate bowl of spicy chiles (like serrano and habañero chiles) so the adults can load them up a

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