What do you eat on a searing hot day? Something fresh and light, fast and easy to make, something that will fill your belly but will not get you incapacitated at the end of the meal. I learned how to make ceviche from my Mexican friend who brought this recipe up at a late night conversation. The next day we bought everything as fresh as possible and managed to make this simple recipe in minutes.
Prep is everything for this dish. Just squeeze those tangy limes, cut all your ingredients to size and add them in a bowl. Cover the bowl with clean film and put it in the fridge until the fish cooks in the citrus acid. Now, you are left with around 20 minutes of waiting (depending on the fish or seafood used) in which you can open a bag of tortilla chips and open a beer. When ready just serve with the chips and enjoy!
If this isn’t easy, I don’t know… what is? Ceviche doesn’t take long if you have good knife skills. It’s just about cutting the ingredients fast. If you accomplish this first step and pour the lime or lemon juice on top, cooking is as done. Now open a beer and wait for 20 to 30 minutes to enjoy your snack. That will more than likely turn into a whole dish.
- 2 tilapia fillets
- 1 cup lime juice (about 6-7 limes)
- 1 small red onion
- seeded tomatoes
- 1 avocado
- chilly sauce (Tabasco recommended)
- white pepper
- Finely chop the tilapia filets and onion. Try to get them as equal as possible so that the fish cooks evenly in lime juice.
- Add the chopped fish and lime juice in a bowl, cover with clear film and let it sit in the fridge for 15 to 20 min.
- Chop and deseed tomatoes then chop avocado in small cubes.
- Take the marinated fish out of the fridge add the chopped tomato, avocado cubes and cilantro.
- Drain the fish from the lime juice and dress with hot sauce (Tabasco), salt and white pepper.
- This is pretty easy, cut the avocado longitudinally, twist and pull so you’re left with halves. Score gently in straight lines until you feel the peel with the tip of the knife to form cubes. With a spoon, scoop the creamy avocado touching the peel with the edge so that you take out almost perfect cubes.
- Serve on tortilla chips