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| Avocado and Tilapia Ceviche |
"This is a twist on a simple Peruvian ceviche. The avocados add a few bulk and a creamy texture, while tortillas make it quick and clean to eat. Save leftover juice as an first-rate hangover remedy."
Ingredients :
- 2 kilos tilapia fillets, reduce into cubes, or more to taste
- 2 small semi-organization avocados, cut into cubes, or more to flavor
- eight cloves garlic, minced, or more to flavor
- 1 habanero pepper, minced
- 2 teaspoons chopped sparkling cilantro
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon ground ginger (optionally available)
- 30 fluid oz lime juice, or as needed
- half massive pink onion, finely chopped
- 20 small flour tortillas, or as wished (non-obligatory)
Instructions :
| Prep : 20M | Cook : 20M | Ready in : 4H20M |
|---|
- Mix tilapia, avocados, garlic, habanero pepper, cilantro, salt, pepper, and ginger in a bowl. Pour sufficient lime juice over tilapia mixture to cover absolutely. Arrange onions over mixture with out submerging into the lime juice. Cover bowl with plastic wrap and refrigerate until fish is smooth and opaque, as a minimum four hours.
- Spoon ceviche into tortillas.
Notes :
- Tilapia may be substituted with most white fish or salmon.
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