Tilapia Ceviche with Mango
Courtesy of National Mango Board
Servings: 6
Prep Time: 30 Min.
Cook Time: n/a
Chill Time: 20-60 Min.
Prep Time: 30 Min.
Cook Time: n/a
Chill Time: 20-60 Min.
What you need:
* 4 (6 oz.) skinless tilapia fillets, cut into small cubes
* 1 c. orange juice
* 1/2 c. lemon juice
* 1/2 c. lime juice
* 1/4 c. soy sauce
* 1/2 c. rice vinegar
* 1 red onion, halved and thinly sliced
* 2 mangos, peeled, pitted and diced
* 2 jalapeno peppers, finely chopped, seeds removed
* 3/4 c. fresh cilantro leaves
* tortilla chips
* 1 c. orange juice
* 1/2 c. lemon juice
* 1/2 c. lime juice
* 1/4 c. soy sauce
* 1/2 c. rice vinegar
* 1 red onion, halved and thinly sliced
* 2 mangos, peeled, pitted and diced
* 2 jalapeno peppers, finely chopped, seeds removed
* 3/4 c. fresh cilantro leaves
* tortilla chips
What to do:
1. Place the tilapia in a medium bowl and mix with the orange, lemon and lime juices. Cover with plastic wrap and refrigerate for at least 20 min. or up to 1 hr.
2. Drain the tilapia, discarding the marinade, and pat it dry with paper towels. Place it in a clean bowl, and if not serving immediately, cover with plastic wrap and refrigerate until you're ready to serve or up to 1 hr.
3. Just before serving, stir in the soy sauce, rice vinegar, onions, mangos, jalapeños and cilantro into the tilapia. Toss to coat and serve immediately.
All photos © 2008 National Mango Board and used by permission of the National Mango Board. All rights reserved.
2. Drain the tilapia, discarding the marinade, and pat it dry with paper towels. Place it in a clean bowl, and if not serving immediately, cover with plastic wrap and refrigerate until you're ready to serve or up to 1 hr.
3. Just before serving, stir in the soy sauce, rice vinegar, onions, mangos, jalapeños and cilantro into the tilapia. Toss to coat and serve immediately.
All photos © 2008 National Mango Board and used by permission of the National Mango Board. All rights reserved.