So my friend Viktoria had a girls night yesterday and we had some nice prosecco, jewelry and of course appetizers. I offer to bring some along and since she's a super healthy person wanted to make something along those lines.
I decided to make fish ceviche. It is a wonderful fresh dish that you can enjoy any time of the year but it's great during the summer.. just a few weeks ago for our book club I made shrimp ceviche but this recipe is slightly different yet flavorful and delicious. Serve with tostadas, the crunch will just seal the deal and you will be pleased with the outcome
1 lb fresh tilapia
1/2 cup of white onion finely chopped
2 tomatoes finely chopped
2 jalapeno peppers, seeded and veins removed if you don't want the dish to have some heat
1/2 cup jicama chunks
Bunch of chopped parsley
1/3 cup chopped cucumber
Salt to taste
- Filled a medium pot with water and bring it to a boil. Add some salt and the juice of half a lime then add the fish (don't need to cut it, it will fall apart)
- Cover and bring back to a boil. As soon as it boils remove from heat, drain the water, put the lid back and let the fish steam for abut 10 minutes. Set aside
- Chop all ingredients and place them in a bowl, squeeze the juice of the remainder lemons and salt to taste. Add the fish and with two forks shred the fillets into tiny pieces
- Refrigerate at least 1 hour so all flavors and juices blend in.
- Serve with tostadas