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Thursday, May 31 2012

Traditionally, ceviche is raw fish that's "cooked" by marinating it in acidic citrus juice. Here we quickly poach the tilapia then marinate it with fresh herbs, lime juice and crunchy vegetables for an easy summer dinner. Make it a meal: Serve with warm corn tortillas.


Mock Ceviche
Recipe from 
Servings: 4 servings, about 1 1/2 cups each
Prep Time: 20 mins
Total Time: 40 mins
     pound  tilapia fillets, cut into 2-inch pieces
    1-2    jalapeno peppers, minced
    1/2  cup  lime juice
    1/2  cup  chopped fresh cilantro, divided
     teaspoon  chopped fresh oregano
    1/4  teaspoon  salt
       large green bell pepper, halved crosswise and thinly sliced
       large tomato, chopped
    1/2  cup  very thinly sliced white onion
    1/4  cup  quartered green olives
       avocado, chopped
Place tilapia in a medium skillet. Cover with water. Bring to a boil over high heat, remove from the heat, cover and let stand for 5 minutes.
Meanwhile, place jalapeno to taste in a small bowl and whisk in lime juice, 2 tablespoons cilantro, oregano and salt. Transfer thetilapia to a large, shallow, nonreactive dish with a slotted spoon and pour the lime juice mixture over the top. Add bell pepper, tomato, onion and olives; gently mix to combine. (It's OK if the tilapia breaks apart.) Cover and chill for at least 20 minutes.
Sprinkle with the remaining cilantro and avocado just before serving.

MAKE AHEAD TIP: Cover and refrigerate for up to 2 hours.
nutrition information
Calories 236, Total Fat 11 g, Saturated Fat 2 g, Monounsaturated Fat 7 g, Cholesterol 57 mg, Sodium 378 mg, Carbohydrate 13 g, Fiber 5 g, Protein 25 g, Potassium 831 mg. Daily Values: Vitamin A 15%, Vitamin C 80%. Exchanges: Vegetable 1,Lean Meat 3,Fat 2. Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 09:55 am   |  Permalink   |  0 Comments  |  Email

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