Tilapia Ceviche

Oxmoor House
In traditional ceviche, the fish is "cooked" only by the acidity of the citrus juice in which it marinates; in this recipe, we liked the added flavor and texture given by cooking the fish first. Serve on lettuce leaves with baked tortilla chips or in warm flour tortillas as fish tacos.
3 servings (serving size: about 1 cup)


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Cooking spray
1 pound tilapia fillets
1/2 cup chopped red bell pepper (about 1/4 of 1 large)
1/2 cup chopped tomato (about 1 small)
1/3 cup finely chopped red onion (about 1/2 of 1 small)
1/3 cup chopped fresh cilantro
1/4 cup fresh lime juice
1 ripe avocado, chopped (about 1/2 cup)
1 garlic clove, minced
1/2 teaspoon salt


Prep: 24 Minutes
Cook: 5 Minutes
Other: 1 Hours

1. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add fish; cook 2 to 3 minutes on each side or until fish flakes easily when tested with a fork. Flake fish into bite-sized pieces.

2. Combine fish and remaining ingredients in a large bowl; chill at least 1 hour before serving.

Created date

October 2009

Nutritional Information

Calories 212
Caloriesfromfat 28 %
Fat 6.6 g
Satfat 1.5 g
Protein 31.7 g
Carbohydrate 8.4 g
Fiber 2.5 g
Cholesterol 76 mg
Iron 1.4 mg
Sodium 472 mg
Calcium 33 mg