Ingredients :
- 1 pound tilapia thawed
- 1 cup citrus juice plus more for serving
- 1 medium onion finely diced
- 1 large carrot peeled and finely chopped
- 1-2 Roma tomatoes seeded and finely chopped
- 1-2 jalapeño peppers minced, seeded if desired
- 1 bunch fresh cilantro stems removed and minced
- Salt
- tortilla chips or tostadas or saltine crackers
- hot sauce or mayonnaise
Directions :
- To break down tilapia filets for ceviche, first cut each piece into strips about 2 inches wide, rinsing your knife in cold water between cuts. Holding your knife at a 45-degree angle and following the muscle fibers of the fish, slice the fish into chunks. Continue cutting the tilapia into 1/2-inch pieces.
- In a medium glass or stainless-steel bowl, add tilapia and citrus juice and toss to coat. Cover and refrigerate until the tilapia is opaque and “cooked” through, about 4 hours.
- Drain off and discard excess lime juice. Add onion, carrots, tomatoes, jalapeños, and cilantro and toss until evenly coated. Season to taste with salt and more fresh lime juice if desired.
- Serve with tostadas, tortilla chips, or saltine crackers, passing hot sauce and mayonnaise separately.
