How To Make Ceviche

Ceviche is a popular South America dish, but now it has also become very trendy in other parts of the world. The basic ingredient is raw fish. You cut up a couple of pieces of Tilapia and let it marinate in lemon and lime juice, the acidity of the juice is what helps cook the fish.  A good indicator showing that the fish has cooked would be the fishes color; the whiter the fish the better. You can add some purple onion, carrots and jicama to give it more of a variety.  If you are not a fan of tilapia you may substitute it for shrimp or another white fish. Chef Thomas has given us a great Citrus Tilapia Ceviche recipe, now it’s your turn to go try this at home. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.

Tilapia Citrus Ceviche Recipe:

Ingredients:
4 oz. Tilapia Filet
1 Lemon, zest
1 Lime, zest
1/2 Orange, segments
1 tsp. Fresh Garlic, minced
1/4 Cup Red Onions, thinly sliced
1/4 Cup Cherry Tomatoes, halved
1/4 Cup Carrots, thinly sliced or shredded
1/2 Tbs. Fresh Cilantro, chopped
1 tsp. Black Pepper
1/2 tsp. Cayenne Powder (if desired)
1/2 tsp. Jalapeno, diced (if desired)

Directions:
1. Cut the Tilapia into bit sized chunks. Place the fish into a bowl. Squeeze juice from the lemon over fish and allow to chill for 2 hours.
2. Remove the lemon juice from the bowl and add in the remaining ingredients. Squeeze the juice from the orange over the mixture and toss lightly.
3. Chill ceviche until ready to serve.

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