Ceviche
An incredibly simple fish recipe that's great for hot summer days.
Servings: 6 people
Ingredients
Ceviche
- 2 pounds tilapia cubed, see note*
- 2 cups grape tomatoes quartered
- 1/2 English cucumber diced
- 1/2 sweet onion minced
- 1/2 cup cilantro finely chopped
- 3/4 cup lime juice
- kosher salt to taste
- fresh black pepper to taste
- avocado (optional) diced, for serving
- extra virgin olive oil (optional)
Omelet
- 4 large eggs whisked
- 2 Tablespoons goat cheese
- 2 Tablespoons avocado sauce
Instructions
Ceviche
- Combine everything into a giant bowl and stir to combine.
- Let it sit for at least 30 minutes so that the fish gets properly cooked by the acidity in the lime. It can sit for up to 1 day.
- Eat as tacos, on top of a salad, or any other way you want.
Ceviche Omelet
- Cook the eggs like you would for any folded omelet. If you're not sure how to do that, follow the link in the post and watch Jamie Oliver do it.
- Put the ceviche on half of the eggs. Try to drain it as much as possible so you avoid a watery omelet. Then add the goat cheese evenly across the top.
- Fold the omelet over and let it cook on low for a couple more minutes until the ceviche is warm.
- Serve with more ceviche, breakfast potatoes, or fruit. Top with avocado sauce or a fruity salsa.
Notes
* You can also use another firm, white fish like whiting, cod, seabass, or mahi mahi