Agriculture Reference
In-Depth Information
Tilapia Ceviche
The citric acid that is in the lime juice used to make Ceviche creates a chemical process
called denaturation. The acidic lime juice changes the proteins in the Tilapia, unraveling
the molecules and altering their chemical and physical properties and turns the flesh firm
and opaque, as if it had been cooked with heat. It doesn't kill bacteria, but it does 'cook'
the proteins in the fish and change it
Ingredients:
4 (4 ounce) Tilapia fillets cut in very small squared cubes
5 Freshly squeezed limes (roll the limes before squeezing to produce more juice)
4 Cloves finely chopped garlic
5 Ripe medium to large tomatoes
1 Teaspoon oregano
½ Cup chopped red onion
½ Cup chopped celery
¼ Cup chopped green pepper
½ Cup chopped cilantro
¼ Teaspoon salt
¼ Teaspoon pepper
(optional) 1 Cup chopped avocado
(optional) dash of Cholula Hot Sauce or Tabasco Sauce for spice
(optional) chopped green or black olives
Directions:
Soak the cubed Tilapia squares in ¾ of the lime juice for 3 hours in the refrigerator. Drain
off the liquid and discard the rest of the juice. Mix the fish with the garlic, tomatoes, onion,
cilantro, oregano, green pepper, and the remaining lime juice.
Serve with hot flour or corn tortillas, or with tortilla chips and guacamole. Can be served
as an appetizer or as a main course. Serve tapioca or bread pudding for dessert.
Serves 4
Tilapia Tacos
Ingredients:
1 Pound Tilapia filets cut into small, square, bite-sized cubes
2 Tablespoons taco seasoning (We use Wick Fowler's Taco Mix because it doesn't have
sugar in it. It's not always easy to find but we order from the Internet. It's worth the trouble.
It's not expensive and great for other recipes. There are many other good taco seasoning
mixes at most grocery stores such as Lawry's, French's, Old El Paso, and Ortega Taco
Seasonings).
1 Tablespoon fresh squeezed lime juice
