Lightly poached tilapia and shrimp. Finished in freshly squeezed lemon, lime, Fresno chilies, red onions, and cilantro.

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I cheated a little on this one. So today I decided to make ceviche I had some beautiful seafood, plenty of citrus, and an abundance of my favorite pepper, the Fresno chili.

I started this recipe with shortcuts in mind. Ceviche has a long time where it needs to marinade. Depending on the size of the mince and the amount of acid the timing can vary. But without the shortcut, the seafood has a minimum of 4 hours. even longer so the texture is correct. So I like to gently help the process.

For my perfect ceviche, I like to poach the seafood for thirty seconds. Just so the outside is cooked and the flesh is raw. The acid from the lemon and lime can finish up that process. I prefer it this way just for the texture. and the shortened wait time. I like to season it simply with minced Fresno, red onions, and tomatoes. A little salt and pepper go a long way.

I like to serve my ceviche up with plantain chips, on a tostada or on its own!. Check out my tips and tricks below for the best shrimp and tilapia ceviche. Try this recipe out and let me know what you think.

TIPS  & TRICKS FOR THE BEST SHRIMP AND TILAPIA CEVICHE:

light poaching: poaching the seafood allows for two things. it shortens the cooking time but most importantly it’s an opportunity to add additional flavor to the seafood. unlike dried spices that can affect the final texture of the product. this dish is best kept simple.

flavor the broth: flavoring the broth is subtle but it shouldn’t go to waste. flavor the broth in similar ingredients to the ceviche. you could throw in garlic, poach them in wine, or simple vegetable stock.

lemon and lime: I love the combination of lemon and lime. it just works. so I often combine them together. I’ve never had ceviche with too much acid. since it can hold it well. cover as least half of the mix with citrus and gently toss it every couple of hours.

time: time is what ceviche needs the most. at least have three hours to dedicate to letting it marinade. even with my shortcut. the seafood will be done once the shrimp has turned pink and white, the tilapia is completely white and firm to the touch.

SIMILAR INGREDIENTS TO:

1. SHRIMP STUFFED AVOCADOS
2. SHRIMP STUFFED BAKED POTATO
3. BLOODY MARY SHRIMP COCKTAIL

ENJOY THIS RECIPE WITH:

1. SHREDDED ADOBO PORK + SHISHITOS
2. STEWED CHICKEN AND SAUSAGE
3. ROCKY ROAD CHOCOLATE BUNDT CAKE

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Shrimp and Tilapia Ceviche

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INGREDIENTS

• 15 Shrimp, peeled and deveined
• 4 Small Tilapia, Fresh
• 1/2c Tabasco
• 2c Water
• 1tsp Salt
• 1-2 Fresno Pepper, seeded and minced
• 1 Roma Tomato, minced
• 2Tb Cilantro, minced
• 1 Small Red Onion, minced
• 6 Garlic Cloves, minced
• 6 Limes, juiced
• 2 Lemons, juiced
• Salt
• Black Pepper

INSTRUCTIONS

• Bring tabasco sauce, water and teaspoon of salt to a boil.
• Separately gently boil shrimp for 30 seconds and fish for 30 seconds.
• Let the fish and shrimp cool enough to handle. Then mince.
• Toss in lemon, lime, garlic, red onions, cilantro, tomatoes and Fresno chili.
• Add in 1/2tsp salt and pepper. Toss till the seafood is completely covered.
• Let marinade for 4 plus hours. If some seafood is left unexposed make sure to toss seafood periodically. Taste and adjust salt and pepper.
• Serve!

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