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Mock Ceviche

Source: © EatingWell Magazine
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Rating: 4.5   Reviews: 3 See Reviews
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Active Time:  20 Minutes
Total Time:  40 Minutes
  4 servings, about 1 1/2 cups each
Traditionally, ceviche is raw fish that’s "cooked" by marinating it in acidic citrus juice. Here we quickly poach the tilapia then marinate it with fresh herbs, lime juice and crunchy vegetables for an easy summer dinner. Make it a meal: Serve with warm corn tortillas and Blueberry-Lime Margaritas.

Make Ahead Tip: Cover and refrigerate for up to 2 hours.
RECIPE INGREDIENTS
1 pound  tilapia fillets, cut into 2-inch pieces
1-2   jalapeño peppers, minced
1/2 cup  lime juice
1/2 cup  chopped fresh cilantro, divided
1 teaspoon   chopped fresh oregano
1/4 teaspoon  salt
1   large green bell pepper, halved crosswise and thinly sliced
1   large tomato, chopped
1/2 cup  very thinly sliced white onion
1/4 cup  quartered green olives
1   avocado, chopped
Mock Ceviche Recipe at Cooking.com
DIRECTIONS
Place tilapia in a medium skillet. Cover with water. Bring to a boil over high heat, remove from the heat, cover and let stand for 5 minutes.


Meanwhile, place jalapeño to taste in a small bowl and whisk in lime juice, 2 tablespoons cilantro, oregano and salt. Transfer the tilapia to a large, shallow, nonreactive dish with a slotted spoon and pour the lime juice mixture over the top. Add bell pepper, tomato, onion and olives; gently mix to combine. (It’s OK if the tilapia breaks apart). Cover and chill for at least 20 minutes.


Sprinkle with the remaining cilantro and avocado just before serving.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
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Nutrition Facts per Serving
Yield:   4 servings, about 1 1/2 cups each
Calories: 236
Fat. Total: 11g
Protein: 25g
Carbohydrates, Total: 13g
Fat, Saturated: 2g
Fiber: 5g
Cholesterol: 57mg
Sodium: 378mg
% Cal. from Fat: 42%
Spotlight Recipe Review See all 3 reviews »

Rating: 5
by: larry Reviewed: 07/17/2012
Also added shrimp and schallops was without but added to the Ceviche I'm used to.
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