Welcome back food family!
Today we were craving some fish đ ceviche! This is hands down one of our favorite family dinners.
For Mother's Day my sons gifted me a cookbook where I saw a recipe for a papaya salsa cruda. I prepared it and boy was it tasty.
I've always liked to give recipes a bit of a delicious twist so today I decided to combine the salsa cruda with the tilapia fish. The result was a fresh, minty, garlicky ceviche, just like I envisioned... so good!!! đ
Enjoy the ceviche with crackers, chips or tostadas. Give it a try and let us know what you thought.
Servings: 4
Ingredients:
2 lbs TILAPIA FISH
12 LIMES
1 cup PAPAYA
3 TOMATILLOS
3 SERRANO PEPPERS
3 GARLIC CLOVES
1/2 cup ONION
3 tbs FRESH MINT
SALT to taste
Instructions:
1-Chop the TILIPIA FISH, PAPAYA, TOMATILLO, SERRANO PEPPERS, GARLIC, ONION, and FRESH MINT. Set all aside.
2-Slice the LIMES in half. Set aside.
3-Add all the chopped ingredients to a mixing bowl.
4-Using a lime squeezer or by hand, squeeze the lime juice over the vegetables and fish.
5-Mix the ingredients with a spoon or spatula. Make sure the ceviche is fully covered in the lime juice since this is what will cook the fish. Squeeze more lime juice as needed.
6-Cover the bowl with plastic wrap. Place it in the refrigerator for 3 hours or until fully cooked.
7-Take out the ceviche from the refrigerator and remove the plastic wrap. With the use of a slotted spoon or colander separate the ceviche from the lime juice.
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