Hello my friends and fellow foodies! It has been a while since my last post but I finally had the opportunity to get back to what I love with this new Ceviche recipe. I was thinking of the various ways it can be prepared and how different countries use different combinations of the marinade. From lemon to lime or sour orange..even all 3 the possibilities are many! The acid in the citrus juice combined with the salt in the recipes prevent growth of micro-organisms in the fish, softening the fibers as they penetrate. Add the enhancing ingredients of hot peppers, green peppers, garlic, cilantro and onion give the civeche its pleasing gusto. Today I bring my take on the dish that can be served as a starter or main course as I did. Enjoy!
- 2 LBS of Tilapia fillets.
- 3 Limes.
- 3 Lemons.
- 1 Tsp of salt.
- 1 Tsp of pepper.
- 1 Tsp of ground cumin.
- 1 Tsp of red pepper flakes.
- 1 Large red onion, thinly sliced.
- 1 Clove of garlic, thinly chopped.
- 1 Cup of fresh chopped cilantro.
- 2 Sliced Haas avocados.
- 1 Yellow bell pepper, diced
- 1 Orange bell pepper, diced
- 3 Green Plantains thinly sliced.
- 2 Tbsp of olive oil*.
- 5-6 Cherry tomatoes(thinly sliced for garnish).
- 5-6 Radishes (thinly sliced for garnish).
There are 2 ways to make this dish. You can cut the tilapia into 1 inch cubes or you can slice it really thin as I did in this recipe (which also cuts down the cooking process). Combine all ingredients (except avocado and tomatoes) in a large bowl, mix and set aside. Stir in the sliced tilapia and cover the bowl. Set in refrigerator for 15 minutes.
While the tilapia is marinating, heat a large skillet and add 5-6 tbs of canola oil. (vegetable oil works well too) Fry the plantains for about 5-6 minutes or until golden and crispy. Remove from oil and place on a plate covered with a paper towel to soak up excess oil. Sprinkle a bit of salt to taste.
Arrange the ceviche on a place and add the avocado, tomatoes and plantain chips and serve immediately. Enjoy!