I love ceviche! It’s one of those fish dishes that got me on the road to liking fish and seafood. This is one of those recipes however where you don’t have leftovers because the acidity in the juices will continue to cook the fish turning it into mush. Whatever isn’t eaten should be thrown away which is why you serve it with other things like guacamole.

Prep time: How fast can you chop?

Cook time: ~ 40 minutes

Ingredients:

• 1 tilapia fillet, chopped into small cubes
• 1/2 cup of fresh squeezed lime juice
• 1/2 cup of fresh squeezed lemon juice
• 1/2 red onion, finely diced
• 1-2 chopped fresh seeded vine tomatoes
• 1 chopped bell pepper, no color preference
• 1/2 jalapeño pepper, chopped and 1/4 of the seeds (to taste, want heat? add more seeds! don’t like things hot? add only a couple of seeds)
• Salt to taste
• Cilantro to taste, stem removed and chopped

Will be served with:

• tortilla chips or pita/flat bread
• avocado or guacamole 

Directions:

1. In a glass bowl with lid, like a Pyrex, combine equal parts tomatoes, onion, and bell pepper. Next add the jalapeño. Mix well with a spoon.

2.  Add cilantro and mix. Then add the salt to taste. The salt is to take some of the sweetness away from the lemon and lime juice.

3. Add the tilapia and mix well.

4. Add the lime and lemon juices making sure to throughly coat the fish. The acidity in the juice is what cooks the fish. Stir and cover with lid.

5. Place the bowl in the fridge for about 40 minutes, stirring halfway between. The fish should go from clearish to white.

6. Enjoy! I like to eat my ceviche by scooping onto tortilla chips with guacamole on the side.