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Tilapia Ceviche with Mango
Courtesy of National Mango Board
Servings: 6
Prep Time: 30 Min. Cook Time: n/a Chill Time: 20-60 Min. What you need:
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+ 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 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. |
