|Ceviche con Tilapia
Last week we had Sandra and the kids visiting us from Montreal to welcome our new baby and to spend time with Alejandro. To welcome Rafael’s sister to Toronto I decided to make a Ceviche. Ceviche is the most popular dish from Peru and you can make it with any white fish or seafood. I usually make my Ceviche with shrimp or tilapia. For this recipe I chose tilapia.
4 fillets of tilapia, cubed
1 large red onion, sliced thinly
1 tbsp white wine vinegar
4 chilies, diced
1/2 cup of cilantro
2 tbsp minced garlic
1. Cube the tilapia fillets so that each piece is not too thick or big. You want the fish to cure through properly. If you cut the pieces too big or too thick you will not get a consistent cure throughout the fish.
2. Squeeze the juice of the lemons and limes and place in rectangular Pyrex dish. Add the white wine vinegar.
3. Add the sliced onions, garlic and chilies into the citrus juices. Stir together.
4. Add the fish to the citrus mixture and combine until the fish is submerged. Sprinkle with a good helping of salt and pepper.
5. Last add the cilantro. Mix together one more time. Cover the Pyrex dish and refrigerate for 3 hours.
6. At 3 hours remove the Pyrex dish and stir all the ingredients. This helps the fish that is not quite cured to settle on the bottom. Taste for salt. Add some more salt if needed. Replace into the refrigerator for another 3 hours.
7. You may need to add 2 more hours to the curing process depending on the thickness of the fish.
8. Serve with boiled sweet potato and corn.