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.
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
How to Make It
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.
Combine fish and remaining ingredients in a large bowl; chill at least 1 hour before serving.
Oxmoor House Healthy Eating Collection
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