This was my first ceviche making experience and I was very nervous. The concept of citrus cooking the fish just seems crazy to me.... but it works and was awesome! Make sure you cut the fish in really small dices so that the juice can get all sides equally. At first I cut the fish to large and it took way longer to cook. It caused me an undue moment of panic! I used tilapia but you can do shrimp or any fish that you like. It was a very refreshing summer treat. I served it last night with a slice of fresh avocado on top and Pete had it again for breakfast this morning on top of a salad. Very versatile dish I will be making all summer!
Ingredients
- 1 1/2 llbs. of tilapia
- 4 tomatoes
- 1 onion
- 2 fresno chili peppers
- 1/2 cup clamato juice
- 12 limes
- salt & pepper
- parsley ( you can use cilantro I didn't have any)
- avocado for garnish
All you do is soak the fish in the lime juice until its white all the way through. Mine took 3 hours since I had my pieces too large! Make sure you have a very sharp knife to cut the fish. While the fish is "cooking" dice the tomato, onion, and chili. When the fish is ready mix it with the veggies and add salt& pepper and the clamato. The clamato is tomato juice mixed with clam juice. Its really a good addition for flavor!
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