Avocado and Tilapia Ceviche

This is a twist on a simple Peruvian ceviche. The avocados add some bulk and a creamy texture, while tortillas make it quick and easy to eat. Save leftover juice as an excellent hangover cure.

INGRIDIENT

2 pounds tilapia fillets, cut into cubes, or more to taste

2 small semi-firm avocados, cut into cubes, or more to taste

8 cloves garlic, minced, or more to taste

1 habanero pepper, minced

2 teaspoons chopped fresh cilantro

1 teaspoon salt

½ teaspoon ground black pepper

⅛ teaspoon ground ginger (Optional)

30 fluid ounces lime juice, or as needed

½ large red onion, finely chopped

20 small flour tortillas, or as needed (Optional)

DIRECTION

Step: 1

Mix tilapia, avocados, garlic, habanero pepper, cilantro, salt, pepper, and ginger in a bowl. Pour enough lime juice over tilapia mixture to cover completely. Arrange onions over mixture without submerging into the lime juice. Cover bowl with plastic wrap and refrigerate until fish is tender and opaque, at least 4 hours.

Step: 2

Spoon ceviche into tortillas.

NUTRITION FACT

Per Serving: 188 calories; protein 12.6g; carbohydrates 22.6g; fat 5.6g; cholesterol 16.7mg; sodium 342.6mg.

10-Minute Tomato Basil Salad Author : nshawger

100 Percent Whole Wheat Bread Author : Ed

2 Minute Cheese Quesadillas Author : Jackie

2-Step Beefy Taco Joes Author :

3 Cheese Tortilla Pizza Author : Pablo Levesque

3 P Salad Author : sueb