Now is the time to experiment with this ceviche, so when Cinco De Mayo comes around you’ll be able to make it with your eyes closed. Ceviche is one of my favorite summer appetizers and it’s best served with an ice cold beer and some salty tortilla chips. Sit outside in the sunshine and start dipping!
Ceviche is so easy to make but be sure to follow the golden rule, buy your fish fresh from a place you know well or at least from a reputable brand. The fish is cured by the lime juice but this method won’t get rid of any bugs that would normally be killed off by high heat. Most recipes call for you to dice the fish but this time I sliced it at an angle so thin you could almost see through it. The smaller the pieces, the quicker it’ll cure in the juice. Make it in the morning and you can be having it for lunch!
I usually use shrimp or tiny bay scallops for my ceviche but this time I used tilapia. It’s a firm white fish with a really mild flavor, so if you don’t like the taste of fishy fish this is a great choice. Feel free to add any other ingredients because the lime has already gave it the distinctive flavor and it’s really hard to mess up ceviche. Fruit is always a great addition because the sweetness balances the acidity and fresh herbs are a must!
Take a look at these other awesome ceviche dishes!
Skinnytaste- Ceviche in Cucumber Cups
Noble Pig- Fresh Ceviche
Foodiecrush- Shrimp and Scallop Ceviche Stuffed Avocado
Mango and Jalapeno Ceviche
- 1/2 pound fresh tilapia
- 4 cup limes about 1/4 plus 3 tbsp
- Zest of 1 orange
- 1/4 cup fresh orange juice
- 1/4 cup green onion sliced thinly
- 1 1/2 teaspoon finely diced jalapeno
- Salt and black pepper to taste
- 1/2 cup diced mango
- 1/2 cup diced tomato seeds discarded
- 1/4 cup chopped cilantro plus more for garnishing
- 1/2 an avocado diced
- Slice the tilapia into very thin slices. You could also do small dice and transfer to a bowl.
- Add the line juice, orange juice, green onion and jalapeño.
- Stir the mixture making sure to coat all the fish with the citrus juice.
- Cover the bowl with plastic wrap and refrigerate for at least three hours, stirring once or twice in that time.
- After three hours the fish should have turned white, if it's still a little opaque let it rest for another half hour.
- Add the mango, tomato, cilantro and avocado and gently fold through with a wooden spoon.
- Taste and add more salt and pepper if desired.
- Transfer to a small serving bowl and serve with crunchy tortilla chips.