Tilapia Ceviche Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: * 2 pounds tilapia fillets, cubed
* 1 small grapefruit
* 2-3 large limes
* 1 chipotle chili in adobe sauce, minced
* 1 basket of cherry tomatoes, quartered
* 1/2 cup cilantro, minced
* 2 garlic cloves, minced
* 1 small red onion, minced
* 1 Persian cucumber, finely diced
* 1 15-ounce can of black beans, rinsed and drained
* 1 small head of romaine lettuce, chopped
* 4 corn tortillas, cut into strips
* 1 avocado, diced
* salt and pepper to taste
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Directions: |
Directions:1) Put raw tilapia chunks in a medium bowl. Zest and juice grapefruit and limes over tilapia, then add minced chili. Stir well. Cover and chill in the refrigerator until the fish is white throughout, about 1 hour.
2) Meanwhile, spray tortilla strips with cooking spray and bake in a 350 degree oven for 5-10 minutes, until they are crispy. Set aside.
3) When tilapia is done marinating, gently stir in tomatoes, cilantro, garlic, red onion, cucumber, and beans. Season with salt and pepper to taste.
4) Divide lettuce in six serving bowls. Using a slotted spoon, top each bowl with ceviche. Garnish with tortilla crisps and avocado. Serve immediately. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:20-30 minutes |
Personal
Notes: |
Personal
Notes: For an appetizer, eliminate lettuce and beans serve smaller portions of the ceviche in chilled glasses or bowls.
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