Tilapia Ceviche

To be honest, Ceviche has always made me a little weary. I think it’s the whole “raw fish” thing that always prevented me from enjoying it. But, after much research into whether or not it was really safe to eat, I decide to make it. You see, while the fish is not cooked in the traditional sense of the word, it is “cooked” by the citric acid in limejuice, which breaks down (or denatures) the fish’s protein, thus making it perfectly safe to eat. After learning all of this and actually tasting the Ceviche, I kicked myself repeatedly for not having made it before. Because the truth is, Ceviche is delicious, refreshing, and quite healthy. Plus, you don’t actually have to cook anything, which means fewer dishes to wash, and that’s always nice. The main thing to keep in mind when making Ceviche is freshness. Only buy FRESH fish. That means, get it at your grocery’s seafood counter (preferably on a Thursday or Friday, the week’s best bets for fresh fish) or if you’re lucky enough to have one nearby, at the fish market. Using frozen fish will result in a mushy and less flavorful dish. I use Tilapia because it has a nice subtle flavor, contains very low levels of mercury, is low in calories and fat while still containing lots of important nutrients, and is relatively inexpensive. The Ceviche can be served alone, or accompanied by tostadas, tortilla chips, or crackers. I like serving it on top of fried plantains, because it’s just the perfect blend of healthy and fried. This recipe will serve about 5 people for one meal, or two very hungry people for two meals, which is the case at my house!

 

            TILAPIA CEVICHE

•      1 lb fresh Tilapia Fillets
  
•       Juice of about 8 limes, depending on size
  
•      ½ Large Red Onion, finely chopped
  
•       ½ Beefsteak Tomato, finely chopped
  
•       Fresh Cilantro, finely chopped
  
•      1 Avocado, diced
  
•      1 Habanero Pepper, stemmed and seeded,  finely chopped
  
•       Olive Oil
  
•       Salt     

            Slice Tilapia Fillets into small pieces. Place in a bowl with limejuice. Cover and refrigerate for at least 5 hours. The fish will take on a white opaque color. Once ready to serve, add onion, tomato, cilantro, avocado, and habanero. Add olive oil and salt to taste. Mix to incorporate.

CAUTION: Use care when handling Habanero. If you prefer, wear food service gloves to avoid any irritation, which might occur while handling it (I didn’t do that and my hand burned for hours afterwards). Wash your hands thoroughly afterwards and keep them away for your eyes (once again, speaking from experience :(]

Enjoy!