Spicy Lake-Grown Tilapia Ceviche
Ceviche is a popular way to prepare fish and seafood in Latin America. Making this tasty dish does not require any heat as it relies on the acid from lime juice to “cook” the fish. This recipe is perfect for the spring and summer. It’s light and bright and surprisingly easy to prepare.
6 Lake-Grown Tilapia Loins or Fillets
3 Cups Roma tomatoes stems removed and diced
1 Large yellow onion diced fine
1 Garlic Clove minced
1 Bunch cilantro washed and chopped
1 Habanero or Jalapeno pepper minced with seeds and pith removed
6 Limes juiced and zested
We like to use tilapia loins since they are all white meat of uniform thickness, but large fillets also work well. Cut the fish into small chunks 1 inch or so. Store in the refrigerator for service.
To make the dressing:
In a large bowl with a lid combine all the remaining ingredients. Make sure you get the mixture fully mixed. Add the fish and toss with dressing. Place bowl covered back in the refrigerator for 30 minutes.
To the plate:
You can serve this as an appetizer to go on the table before dinner is served or as an Hors D’oeuvre. If serving as an appetizer split mixture into 8 bowls. Place each bowl on a plate and serve with chips, toast points, sliced baguettes etc. If serving as an Hors D’oeuvre place mixture in a large bowl and serve with tortilla chips, toast points or sliced baguettes. Enjoy!