I love ceviche but don’t get the chance to eat it very often. I had been dreaming of it ever since we went on the Miami Culinary tour during Blogher Food so I dragged Mathlete to the Mexican place that I usually order it from. They have the most amazing shrimp ceviche. Well, #sadpandaface, they don’t have it anymore! The only ceviche they have has scallops and I really dislike scallops. So, I decided I was going to make it at home and made spicy tilapia ceviche for dinner one evening.
Ceviche is the perfect summer dish because it is cool and refreshing but fills you up too. I had never made it at home before and Mathlete raised his eyebrow at the idea of cooking fish with just acid. But, I loved it and I am still alive to say that so I must have done something right!
- 1 lb tilapia filets, cut into 1 inch chunks
- 1 cup lime juice
- 4 tsp salt, divided
- 2 jalapeno or serrano peppers, seeded and diced
- 10 grape tomatoes, diced
- 1/3 cup diced red onion
- 2 Tbsp cilantro paste or 1/4 cup chopped cilantro
- In a glass or stainless steel bowl, combine fish, lime juice and 2 tsp salt. Cover and refrigerate for 40 minutes.
- Remove fish from refrigerator and discard lime juice. Add peppers, tomatoes, onion and cilantro pasta to the fish. Stir well to combine. Sprinkle with remaining 2 tsp salt and serve.
- Be sure to use glass or stainless steel when "cooking" the fish.
This ceviche comes out pretty spicy thanks to the two peppers. If you want to tone down the spice, just skip one of the peppers in the recipe. I used the cilantro herb blend from Gourmet Garden in mine but you can use fresh cilantro if you have it on hand. I killed my plant last week and haven’t made it back to get more from the store.
What is your favorite way to eat fish? Do you like ceviche or get weirded out by the lack of “real” cooking?