Celebrate your summer festivities with Linditas's Tilapia Ceviche & Fresh Cilantro Lime Rice ~ Dish it up, Wrap it or Dip it! Enjoy Mis Amigos!
Tilapia Ceviche Recipe
2 lbs. Tilapia filets, finely diced.
1 Cup fresh squeezed lime juice (8 large limes)
1/2 Onion, finely diced.
1/2 Cucumber, peeled, seeded and finely diced, add more for that added crunch.
1/2 Large tomato, seeded and finely chopped.
1 Serrano Pepper, seeded and finely diced.
1/4 Cup fresh cilantro leaves, chopped.
Salt & pepper to taste
1 avocado, pitted, peeled, cubed or thinly sliced for topping.
Salsa or hot sauce for topping.
In a large 9 x 13 baking dish place the diced tilapia, pour fresh lime juice completely covering fish.
Gently combine and cover with plastic wrap and place in refrigerator and chill for at least 20-30 minutes or until fish is completely white. This means it’s fully cooked!
Remove from the refrigerator and place in a strainer and slowly press to drain off the juice.
Discard the lime juice. In a large bowl add all the above ingredients, and toss in tilapia, gently stir and season with salt and pepper.
Serve it up on a grilled tostada and top with fresh cubed or sliced avocado.
You can also serve it up in a taco or a burrito wrap ~
Cilantro Lime Rice Recipe
2 Cups dry long grain white rice
3 Cups water
2 tsp salt
1 Lime, squeezed
1 Large bay leaf or 2 small
1/4 Cup fresh cilantro leaves, chopped
4 tsp olive oil
Rinse the rice in a fine mesh sieve until water runs clear, drain well, and set aside.
Pour water in a large saucepan add rice and 2 teaspoons of oil, salt, and stir well.
Add bay leaf and a cilantro stem.
Bring to a boil then reduce heat to low, cover and let simmer until water is absorbed, for about 15-20 minutes.
Remove from heat and let rest, covered.
Remove bay leaf
Add 2 teaspoons of oil, lime juice and stir in cilantro.
Chilled white wine or a margarita will definitely complement this meal.