Another wonderful holiday season has passed. If you’re like most people, you’re probably feeling hung over from all the Christmas cookies and eggnog, and you’re certain that if you hear, “Have A Holly Jolly Christmas”, one more time you’re going to go crazy. (Who knew that Britney Spears’, “Hit Me Baby One More Time”, and Bieber’s, “Baby”, would be music to your ears after a solid month of listening to nothing but Christmas tunes?)
The New Year is a wonderful time of year in its own right. It brings hope and excitement for the promise and wonder of what lies ahead. And, best of all, it means a fresh new start. I can’t think of a better way to start anew and recuperate from your Christmas cookie hangover than with a large bowl of fresh fish ceviche.
Fish ceviche is a staple throughout the coastal regions of Latin America. It is natural, light, healthy, and bursting with sabor (that’s “flavor” in Spanish). This particular recipe comes from the beaches of Mexico and it just happens to be the perfect healthy appetizer to snack on while watching the NFL playoffs. After all, the boring, predictable veggie platter week after week is getting kind of old, don’t you think?
Traditionally, the raw fish is “cooked” by marinating in lime juice for several hours. However, this particular recipe cuts the cooking time significantly by quickly boiling the fish. But, don’t worry, it’s every bit as tasty as the lime-juice “cooked” ceviche.
Fish Ceviche Recipe
- 1.5 Pounds tilapia fillets, boiled & diced
- 6 Tomatoes, diced
- 1 Onion, diced
- 2 Serrano peppers, diced
- 3 Avocados, diced
- 1 Bunch cilantro, chopped
- 1 Cup sliced black olives (optional)
- Juice of 3 limes
- Salt & pepper, to taste
- ~1 Teaspoon Worchester sauce
- 2 Tablespoons olive oil
- 2 limes, wedged
- Mexican hot sauce
- Crackers or chips
- Bring a large pot of water to a boil
- Cook the fish in the boiling water for 3-5 minutes, or until the fish turns white
- Remove the fish immediately from the boiling water, let cool, then chop up into bite-sized pieces
- Dice the tomatoes, onion, Serrano peppers, and avocados
- Chop the cilantro
- Add the fish, tomatoes, onion, Serrano peppers, avocados, cilantro, and olives to a large mixing bowl
- Add in the lime juice, Worchester sauce, salt, pepper, and olive oil to the bowl
- Mix all the ingredients together with a spoon until well-mixed
- Refrigerate and serve chilled with lime wedges, hot sauce, and crackers or chips
Fish ceviche is eaten with crackers or chips. I highly recommend trying it with Mediterranean Snacks HummuZ crispz. A few months ago, I was the lucky winner of a few bags of these awesome snacks from a giveaway on Healthy Way to Cook. Let me just say, I’m hooked! What I love about these cracker/chip crispz is that they are packed with protein and baked, not fried. I tried out the Olive Tapenade flavor with this recipe and thought it paired really nicely. (P.S. Word on the street is that there’s a $1 off coupon over on their website right now!)*
So, give the veggie platter a rest and serve up this fish ceviche for a nice change. Trust me, your guests and your taste buds will thank you for it.
*Disclosure: I was not required to write a review of the HummuZ crispz won in the giveaway or to include them in this or any post.The opinions shared here are 100% my own.
New on WHOLEistically Fit – “Marvelous Monday: The Christmas Loot!“