Avocado And Tilapia Ceviche Recipes

Steps:

• Put the tilapia in a medium bowl. Pour the lime juice over the fish and mix gently to combine. Cover with plastic wrap and chill in the refrigerator until the fish is white throughout, about 15 to 20 minutes.
• Remove from the refrigerator and drain off the lime juice, gently squeezing the fish with your hands. Discard the lime juice. Add the tomato, cucumber, onion, and cilantro. Season with salt and pepper, to taste. Add the clam-tomato juice and the hot sauce and chile, if using.
• Spread the tostadas generously with mayonnaise and top with the ceviche. Arrange the avocado slices on top of the ceviche and serve immediately with the lime wedges alongside.
• Heat a grill or grill pan over medium heat.
• Put the tortillas on the grill or grill pan, and let them dry out until they are crunchy. Purchased tostadas can be substituted.

Steps:

• Chop the raw tilapia into small pieces, and place in a large bowl. Pour in enough lime juice to cover the fish.
• Mix the tomato, red onion, and cucumbers into the bowl. Stir in the cilantro. Season with salt and pepper.
• Allow the ceviche to marinate, refrigerated, for at least an hour. Taste for seasoning before serving; add salt and pepper if necessary.

Steps:

• Mix tilapia, avocados, garlic, habanero pepper, cilantro, salt, pepper, and ginger in a bowl. Pour enough lime juice over tilapia mixture to cover completely. Arrange onions over mixture without submerging into the lime juice. Cover bowl with plastic wrap and refrigerate until fish is tender and opaque, at least 4 hours.
• Spoon ceviche into tortillas.

Steps:

• Combine fish, onion, and lime juice in a large bowl. Cover with plastic wrap, and marinate for about 8 minutes; drain, pressing into strainer to remove excess liquid. Return fish mixture to bowl. Stir in tomatoes, avocado, cucumbers, and cilantro. Season with salt, pepper, and hot sauce. Serve immediately with tostadas and lime wedges.