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Tilapia Ceviche: Freshness and Flavor of Brazil

Name: Tilapia Ceviche: Freshness and Flavor of Brazil
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 300g of tilapia in small cubes.; 1 small red onion in thin strips.; 1 chili pepper without seeds, chopped.; suco de 3 limões.; 1/2 cup of chopped fresh cilantro.; Salt to taste.; 1 avocado cut into cubes (optional).

Por

Master Receita Solta

Tilapia Ceviche: Freshness and Flavor of Brazil

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories150 kcal

Resumo para quem tem pressa

"Tilapia ceviche is a cold and citrus preparation of Latin American cuisine, uniting fresh cubes of fish marinated in lemon juice with crunchy red onion, pepper, and cilantro. A light and very invigorating appetizer."

Tilapia Ceviche: Freshness and Flavor of Brazil

O Que Você Precisa Saber

- The citric acid from the lemon juice denatures the proteins of the fresh tilapia, changing the color from translucent to white. - The quick 10-minute marination preserves the firmness of the fish cubes without making them rigid or dehydrated. - Red onion cut into thin strips and finger chili provide spicy contrast and crunchy freshness.

Ingredients

Main Course

300g of tilapia in small cubes.
1 small red onion in thin strips.
1 chili pepper without seeds, chopped.
suco de 3 limões.
1/2 cup of chopped fresh cilantro.
Salt to taste.
1 avocado cut into cubes (optional).

Instructions

Main Course

In a bowl, mix the tilapia cubes with the lemon juice. Let it marinate for about 10 minutes.

Add the red onion and finger chili to the bowl.

Incorporate the chopped fresh cilantro and season with salt to taste.

If desired, add the avocado cubes carefully, mixing gently.

Serve immediately, accompanied by tortillas or as an appetizer.

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Chef Tips

- Keep the tilapia strictly refrigerated until the exact moment of cutting it into uniform 1.5 cm cubes. - Let the sliced red onion soak in ice water for 5 minutes before adding to the fish to attenuate the sharpness. - Incorporate the avocado cubes gently with a spatula at the end so as not to mash or cloud the broth.

Variations

- Add steamed green corn kernels or crunchy toasted corn to give a classic Peruvian texture. - Add cubes of cooked sweet potato to the dish to contrast with the pronounced acidity of the tiger's milk. - Mix 2 tablespoons of fresh strained passion fruit juice with lemon juice for an aromatic and fruity ceviche.

Substitutions

- Fresh tilapia fillet can be replaced with sea bass, yellow croaker, or fresh dogfish in firm cubes. - Fresh cilantro can be replaced with chopped parsley for people with sensitivity to the taste of cilantro. - The fresh chili pepper can be exchanged for chopped sweet pepper or pickled biquinho pepper.

How to Store

The ceviche should be consumed immediately after the marination time to maintain the ideal point of the fish. Leftovers can stay in the fridge in a tightly closed glass jar for up to 12 hours, but the fish will continue cooking in the acid.

Can You Freeze It?

Do not freeze the finished ceviche under any circumstances. Fish marinated in lemon, avocado, and red onion lose all cellular water and texture during freezing, resulting in soft and mushy pulp when thawed.

What to Serve With

Serve as a cold appetizer accompanied by crispy corn tortilla chips, sweet potato chips, or slices of rustic bread. Pairs very well with very cold light craft beer, brut sparkling wine, or sparkling water with lemon.