Mi encanta el ceviche…and you will too.

Salads / December 5, 2013

I may have told some white lies but this is no fish story. The truth is, there’s nothing more refreshing, flavorful or colorful than a bowl of ceviche. I’ve had it all different ways, and tried in on both coasts, even with all kinds of fish. The following is my favorite way to enjoy it; my twist on the elements that make it irresistible. Cooked, so to speak, in fresh lime and orange juice and spiked with a crunch from celery and the bright sweetness of oranges, and enough cilantro to turn your eyes a new color of green and you have my Tilapia Ceviche with Orange.

Fresh Tilapia Ceviche with Orange


2 to 3 medium tilapia filets, fresh, and patted dry (about 12 – 15 oz.)
1/2 small sweet white onion diced
2 celery stalks, finely diced
1 large tomato, diced, with seeds and skin
1 medium jalapeno pepper diced, no seeds or pith
2 clementine or 1 large, juicy ripe orange
1 T orange or clementine juice
2 C cilantro chopped to equal 1 C
salt and pepper
1 T sunflower oil
2 cloves garlic, optional
3 limes juiced

Toss all ingredients together, making sure all the fish is covered in the juice. Cover and put in the fridge. Stir every half hour. Eat when the fish is opaque, about 2 hours. Serve with pita chips or your favorite salty bread.

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