Shrimp and Tilapia Ceviche with Green and Red Peppers

Mexican Shrimp and Tilapia Ceviche with Green and Red Peppers Recipe

Region / culture: Mexico | Preparation time: 20 minutes | Cooking time: 1 minute | Servings: 6

Introduction

Shrimp and Tilapia Ceviche with Green and Red Peppers is a refreshing and flavorful dish that is perfect for a light and healthy meal. This dish is packed with fresh ingredients and zesty flavors that will tantalize your taste buds.

History

Ceviche is a traditional dish from Latin America that typically consists of raw fish marinated in citrus juices, such as lime or lemon. The acid in the citrus juice "cooks" the fish, giving it a firm texture and a tangy flavor. This dish has been enjoyed for centuries and has evolved over time to include a variety of ingredients, such as shrimp, tilapia, and a mix of colorful peppers.

Ingredients

1 jalapeno pepper, halved
0.67 cup tequila
1 lb (454 g) peeled and deveined shrimp[1] and/or tilapia, coarsely chopped
1 medium green sweet pepper, chopped
1 medium red sweet pepper, chopped
0.33 cup chopped red onion
0.5 cup chopped, peeled jicama
1 roma tomato, chopped
3 tbsp snipped fresh cilantro
0.67 cup fresh lime juice
0.33 cup fresh lemon juice
0.33 cup fresh orange juice
0.33 cup unsweetened coconut milk
1 tbsp sugar
0.25 tsp salt
1 avocado, halved, seeded, peeled, and sliced
tortilla chips

How to prepare

Place the jalapeno pepper halves in a small bowl.
Pour tequila over the pepper.
Cover the bowl and let it stand at room temperature for 48 hours.
Remove and discard the jalapeno.
For ceviche, in a large skillet, bring 1 inch of water to a boil.
Add the shrimp and tilapia; cook for 1 minute (do not return the mixture to a boil before timing).
Drain and rinse with cold water.
Place the shrimp and tilapia in a large ceramic or glass bowl.
Stir in the green and red sweet peppers, onion, jicama, tomato, cilantro, lime juice, lemon juice, orange juice, coconut milk, sugar, salt, and the tequila.
Cover and chill for 5 hours.
Remove the mixture from the liquid with a slotted spoon and serve in martini glasses garnished with avocado slices.
Serve with tortilla chips.

Variations

You can customize this recipe by adding additional ingredients such as diced mango, pineapple, or avocado. You can also adjust the level of spiciness by adding more or less jalapeno pepper.

Cooking Tips & Tricks

When making ceviche, it is important to use the freshest ingredients possible to ensure the best flavor and texture. Be sure to chop all the ingredients into uniform pieces to ensure even marination. Additionally, marinating the fish in tequila adds a unique and flavorful twist to this traditional dish.

Serving Suggestions

Serve the ceviche with tortilla chips for a crunchy contrast to the tender seafood. You can also serve it over a bed of lettuce or with a side of rice for a more substantial meal.

Cooking Techniques

The key to making a delicious ceviche is to marinate the fish in citrus juice for the right amount of time. Be sure to let the fish marinate for at least 5 hours to allow the flavors to meld together.

Ingredient Substitutions

If you don't have tilapia, you can use any firm white fish such as cod or halibut. You can also substitute the shrimp with scallops or squid for a different twist.

Make Ahead Tips

You can prepare the ceviche up to 24 hours in advance and store it in the refrigerator until ready to serve. Just be sure to add the avocado slices right before serving to prevent them from browning.

Presentation Ideas

Serve the ceviche in martini glasses for an elegant presentation. Garnish with fresh cilantro leaves and a lime wedge for a pop of color.

Pairing Recommendations

This ceviche pairs well with a crisp white wine such as Sauvignon Blanc or a light and refreshing beer like a pilsner. You can also serve it with a side of guacamole or salsa for added flavor.

Storage and Reheating Instructions

Store any leftover ceviche in an airtight container in the refrigerator for up to 2 days. Be sure to stir the mixture before serving to redistribute the flavors. Do not freeze ceviche as the texture of the fish will change.

Nutrition Information

Calories per serving

Calories per serving: 250

Carbohydrates

Carbohydrates: 15g

Fats

Total Fat: 10g

Saturated Fat: 4g

Proteins

Protein: 20g

Vitamins and minerals

Vitamin C: 45% of daily value

Vitamin A: 20% of daily value

Iron: 10% of daily value

Alergens

Contains: Fish, Shellfish

Summary

This Shrimp and Tilapia Ceviche with Green and Red Peppers is a nutritious dish that is high in protein and vitamins. It is low in calories and carbohydrates, making it a healthy option for those looking to watch their intake.

Summary

Shrimp and Tilapia Ceviche with Green and Red Peppers is a vibrant and flavorful dish that is perfect for a light and refreshing meal. Packed with fresh ingredients and zesty flavors, this dish is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a warm summer day, and I was visiting my friend Maria in her cozy little beach house by the coast. Maria was known for her exquisite cooking skills, and she always had a new recipe up her sleeve to impress her guests.

As we sat on her breezy porch, sipping on cool glasses of lemonade, Maria pulled out a platter of vibrant, colorful ceviche. The dish was a sight to behold - chunks of tender shrimp and tilapia swimming in a citrusy marinade, with pops of red and green peppers adding a burst of freshness and crunch.

I took a bite and was instantly transported to a tropical paradise. The flavors exploded in my mouth - tangy lime, spicy jalapeno, sweet bell peppers - it was a symphony of tastes and textures that left me craving more. I knew right then and there that I had to learn how to make this delectable dish.

Maria, always generous with her recipes, gladly shared the secrets behind her shrimp and tilapia ceviche. She explained that the key to a perfect ceviche lies in the freshness of the seafood - the shrimp and tilapia must be of the highest quality, straight from the ocean. She also emphasized the importance of marinating the seafood in lime juice for just the right amount of time, to achieve that perfect balance of flavors.

Armed with Maria's guidance and a notebook full of scribbled notes, I set out to recreate her masterpiece in my own kitchen. I sourced the freshest shrimp and tilapia I could find, along with an assortment of colorful peppers and other fresh ingredients. As I chopped, diced, and mixed, I felt a sense of excitement and anticipation building within me.

The scent of citrus and seafood filled the air as the ceviche marinated in the fridge, and I knew that I was on the brink of creating something truly special. Finally, the moment of truth arrived - I plated the ceviche, garnishing it with a sprinkle of fresh cilantro and a drizzle of olive oil.

I took a tentative bite, and as the flavors exploded on my tongue, I knew that I had succeeded. The shrimp and tilapia were perfectly cooked, tender and juicy, while the peppers added a delightful crunch and burst of color. The lime juice had worked its magic, infusing the dish with a bright, zesty tang that was simply irresistible.

I couldn't wait to share my creation with my family and friends, and as they gathered around the table to sample my shrimp and tilapia ceviche, I watched with pride as their faces lit up with delight. The dish was a hit, with everyone clamoring for seconds and asking for the recipe.

From that day on, shrimp and tilapia ceviche became a staple in my repertoire of recipes. I would often make it for special occasions and gatherings, always earning rave reviews and requests for more. And every time I served it, I would think back to that sunny day at Maria's beach house, where I first fell in love with this exquisite dish.

In the years that followed, I continued to hone my skills and experiment with different variations of the recipe, adding my own unique twists and flavors. But no matter how many times I made it, that first taste of Maria's shrimp and tilapia ceviche would always hold a special place in my heart.

And so, as I sit here now, penning down the story of how I learned to make this beloved recipe, I am filled with gratitude for the friends and mentors who have guided me along the way. Cooking has always been my passion, my creative outlet, and my way of bringing joy and comfort to those around me. And I know that as long as I have a kitchen to call my own, I will continue to explore, experiment, and create delicious dishes that will bring smiles to the faces of my loved ones.

For me, cooking is more than just a hobby - it is a way of connecting with others, sharing stories and memories, and spreading love through the simple act of preparing a meal. And as I look back on the journey that has led me to this point, I am grateful for every lesson learned, every recipe mastered, and every moment of joy that food has brought into my life.

So here's to shrimp and tilapia ceviche, a dish that will forever hold a special place in my heart - a dish that has brought people together, sparked conversations, and created lasting memories. And as I pass on this recipe to future generations, I hope that it will continue to inspire and delight, just as it has done for me.