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Serves/Makes: 6

Ingredients:

• 1 1/2 pounds fresh tilapia fillets, cubed into small chunks
• 15 limes, cut in half
• 1 white onion
• 2 tomatoes
• 1 avocado, chopped
• 1 jalapeno, seeded and chopped, more to taste
• Salt and pepper to taste
• 1/4 cup cilantro, chopped
• 2 tablespoons olive oil

How to cook Peruvian Tilapia Ceviche:

• Cut fish into small pieces.
• Squeeze lime halves over the fish pieces in a large bowl. (A hand juicer works nicely for this.)
• Be sure all of the pieces are completely covered with lime juice.
• Cover with plastic wrap and set it in the refrigerator to marinate overnight or for at least 12 hours. (The acidity of the lime juice cooks, or cures, the tilapia.)
• Remove from the refrigerator, do not drain.
• Chop onion, cilantro, tomatoes, avocado, jalapeno and add it into the marinated fish.
• Mix in olive oil and add salt and pepper to taste.
• Serve with assorted crackers as an appetizer.

Notes:

Ceviche (also spelled as cebiche, seviche or cevice) is a form of citrus marinated seafood salad, popular in many Latin American countries, originating in the Viceroyalty of Peru.

This recipe for Peruvian Tilapia Ceviche serves/makes: 6

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Main Ingredient: Tilapia
Preparation Method: Marinated/Uncooked
Cuisine: South American