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Tilapia Cevhice Recipe

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This recipe for Tilapia Cevhice, by , is from Eat, Drink, and Be Merry!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



4 lbs Tilapia
5 cans baby clams (drained), the can with the yellow label
2 Red Onions (diced) (you may only need one if it is a really big one)
15 Limes
Salt (to taste)
6 cucumbers (seeded and diced)
1 bunch of Cilantro (finely chopped)
8 Serrano Peppers (diced, the number of peppers depends on how hot you want it)

Cut the Tilapia into the smallest pieces you can and put them into a really big bowl.
Add the drained clams, Serrano peppers, and red onion to the Tilapia.
Squeeze the limes into a separate container and add the salt to the lime juice. Mix well to dissolve the salt. (I use about a Tablespoon, but you may want to add a little more or less depending on your taste but you want it to have a good salty flavor).
Add the lime juice mixture to the fish mixture. Stir and refrigerate for 15 minutes.
Peel, remove the seeds and dice the cucumbers. (throw away the seeds, they make the ceviche too wet)
Finely chop the cilantro.
After the fish mixture has been in the fridge for 15 minutes, add the cucumber and cilantro and mix it all up
Taste to see if it needs more lime or salt. If so, squeeze it into a separate container again and then pour it into the fish and mix it up again.
Refrigerate for at least 4 hours.

Preparation Time:
Preparation Time:
6 hours




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