Sriracha Tilapia Ceviche

Sriracha Tilapia Ceviche

IMG_7901It’s nearly impossible for me to imagine a summer going by without me enjoying the wonders of ceviche. It is such a fantastically refreshing mix of citrus, fish, and veggies, and so versatile.

sriracha tilapia cevicheMy usual ceviche is a Shrimp and Grouper Fiesta Ceviche that reminds me of whale watching in Mexico. Seriously, every time I eat it, a tornado comes, lifts up my entire house, and lands me straight into the ocean off the coast of Puerto Vallarta. I look out the window and, sure enough, there are whales breaching a mere twenty feet away. It’s utter craziness!

sriracha tilapia cevicheAnd after I snap back to reality (Eminem style), I let out a jolly sigh of happiness. It’s amazing. And inspiring.

IMG_7906So inspiring that I had to think of more ways to make ceviche. I couldn’t think of a better twist than to add everyone’s favorite hot sauce: Sriracha. If you’ve never experienced the wonder that is Sriracha, it’s not for the faint of heart. It’s very spicy, but in the most thrilling of ways! The juicy cucumber and sweet peppers add a wonderful balance, and the tilapia lends the perfect flavor to make this ceviche a total winner.

IMG_7907

Sriracha Tilapia Ceviche

  • 4 Tilapia Filets
  • 1 Cup Fresh Lime Juice
  • 1/4 Cup Fresh Lemon Juice
  • 1/2 Cup Diced Cucumber
  • 1/2 Cup Sliced Sweet Peppers
  • 1/4 Cup Purple Onion
  • 2 Tbsp. Chopped Cilantro
  • 1/4 tsp. Sea Salt
  • 1-2 Tbsp Sriracha

In a small glass pyrex dish (I used a Pyrex 4.8 Cup Bake, Store, and Serve container with a glass lid), mix lemon juice, lime juice, and sea salt.

Cut tilapia into strips or chunks and place into glass container, making sure the citrus juice covers it well. Place it in the refrigerator for at least an hour (it will be fine overnight as well, but it will take at least an hour for the tilapia to “cook”).

Remove from fridge and add all remaining ingredients, tossing well. Remove from citrus juices with a slotted spoon and serve plain or over lettuce for a salad.

*Use your own judgement as to how spicy you want the ceviche to be and measure your sriracha accordingly.

sriracha tilapia ceviche

Sriracha Tilapia Ceviche
 
Prep time
Cook time
Total time
 
Amazingly spicy ceviche makes a refreshing meal.
Author:
Recipe type: Pescetarian
Serves: 4
Ingredients
  • 4 Tilapia Filets
  • 1 Cup Fresh Lime Juice
  • ¼ Cup Fresh Lemon Juice
  • ½ Cup Diced Cucumber
  • ½ Cup Sliced Sweet Peppers
  • ¼ Cup Purple Onion
  • 2 Tbsp. Chopped Cilantro
  • ¼ tsp. Sea Salt
  • 1-2 Tbsp Sriracha
Instructions
  1. In a small glass pyrex dish (I used a Pyrex 4.8 Cup Bake, Store, and Serve container with a glass lid), mix lemon juice, lime juice, and sea salt.
  2. Cut tilapia into strips or chunks and place into glass container, making sure the citrus juice covers it well. Place it in the refrigerator for at least an hour (it will be fine overnight as well, but it will take at least an hour for the tilapia to "cook").
  3. Remove from fridge and add all remaining ingredients, tossing well. Remove from citrus juices with a slotted spoon and serve plain or over lettuce for a salad.
  4. *Use your own judgement as to how spicy you want the ceviche to be and measure your sriracha accordingly.

 

 

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One Response to “Sriracha Tilapia Ceviche”

  1. Katrina
    July 28, 2013 at 7:42 am #

    I’m making this tonight! I’ll let you know how it turns out!

Your comments make my heart (and my piglet) smile!

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