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.
- 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
Place the 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 the jalapeño to taste in a small bowl and whisk in the 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 the 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 Publisher. All rights reserved.
nutrition information per serving
236 calories; 11g total fat; 2g total saturated fat; 57mg cholesterol; 378mg sodium; 13g carbohydrates; 5g fiber; 25g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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