Daring Cooks: Tilapia ceviche

Blog-checking lines: Kathlyn of Bake Like a Ninja was our Daring Cooks’ March 2011 hostess. Kathlyn challenges us to make two classic Peruvian dishes: Ceviche de Pescado from “Peruvian Cooking – Basic Recipes” by Annik Franco Barreau. And Papas Rellenas adapted from a home recipe by Kathlyn’s Spanish teacher, Mayra.

I’ll admit I was actually excited for this Daring Cooks’ challenge when I read it. Ceviche is something I have only had once or twice and I was planning on making a shrimp version.  The papas rellenas, I was not going there but I was happy to explore a ceviche.  Until I got sick. Then I was certain that I was not going to do the challenge at all until yesterday morning when I realised we had most of the ingredients to make a tilapia ceviche – I’m just learning to eat and like fish and tilapia seems to agree with me right now. Plus, I am supposed to be eating “good for me” food, so fish definitely qualifies.  I found a wonderful Martha Stewart recipe that combines the freshness of lime juice-marinated fish with a guacamole-esque mixture and serve it on tostadas.  I also added a little bit of finely chopped red chilli for some kick.  Ceviche could really be called “cooking for people who have no time/ aren’t well enough to cook for hours” because this literally took me 5 minutes to throw together.  As Neil marinated most of the fish to grill later, I took a tiny piece, sliced it finely and threw it in some lime juice with some red onion and red chillies.

Draining the fish, you mix in some avocado, cucumber, tomato and cilantro and hey, presto – instant appetizer!  I loved Martha’s idea of serving it on tostadas and it certainly makes for an elegant hors d’oeuvre.

Full disclosure here: I didn’t actually try this (I had chicken soup – that’s where my palate is right now) but it made for a tasty lunch for Neil. (Poor Neil, he actually had this and a small corned beef sandwich that I needed a quick shot of for our upcoming Charcutepalooza post. The things he does for the blog!). Apart from being told that I hadn’t cut the fish up into small enough pieces (I hadn’t), it met with a definite seal of approval and a clean plate.  I would definitely make this again, based on that, and would imagine it would be a nice dish for a summer dinner party when served at a table in small glasses as above.

56 thoughts on “Daring Cooks: Tilapia ceviche”

  1. It looks beautiful Mardi! Sorry you weren’t feeling up to tasting it, but glad that Neil was able to step in for you – hope you are feeling better soon!

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  2. I puzzled over the wine pairing for this, I’ll admit. (Perhaps as it was an early lunch whilst watching the Brier!)

    First suggestion was a Sauvignon Blanc: the nice grassy citrus notes are an obvious match with the lime and cilantro. You don’t want much oak, here.

    But as she added heat (and my portion had quite a bit, at that), I thought that might not pair as well as I’d hope…so would perhaps move towards a Muscadet from the Loire. Still acidic, but the slight spritz and residual sugar would, I think, offset the heat a little better.

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  3. Mmm, looks delicious. I know this is a Peruvian recipe, but in Sierra Leone, West Africa they do a similar fish carpaccio with raw barracuda which is out of this world delicious !

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  4. Oh, my darling, I’m sorry you don’t even get to try your own creations! But you’re on the road to recovery, so soon you’ll be able to eat all you like =)

    Regardless, this looks lovely. Here’s to better health and happier times, full of good food!

    Jax x

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  5. What a great sport Neil is! 🙂 Your photos are beautiful, and the ceviche looks fresh and delicious. Tilapia was a great choice! Awesome job on the challenge!

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  6. I can’t eat seafood but as you state, this sure makes for a wonderful looking appetizer, especially the way you photographed it! Beautiful.

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  7. Mardi, I ate ceviche everyday of the two weeks I spent in Peru and I must say, your fish pieces are WAY smaller than any of the dishes I had. Tell Mr Neil to take a hike 😉

    I guess the size of the fish pieces just comes down to how much time you have available to marinate in the lime juice. I usually do mine in the whole slab and leave it overnight, then do the chopping.

    Love the idea with the tostadas. Sure know what I’m going to do with the beetroot chips I’ve got stashed in the pantry………hope my Saturday night dinner guests like fish!!

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  8. making appetizers for parties is always difficult and this is such a perfect one! easy to make and either do a fancy plating, so serve it and let people top them on chips .. fantastic!

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  9. You are a good sport making ceviche while still under the weather…but I’m so glad you did! Your last picture has me drooling! So yummy~

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  10. Mr. Neil comes in handy once again!
    Although yours is far more elegant, the little ceviche in the cup reminds me of what you’d find in a paper cup on the street in Columbia or Peru. usually a 50/50 chance it hasn’t been properly refrigerated, but always willing to the risk:)

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  11. I love the presentation on a tostadas (the purple colour is astounding) and Neil sounds like a wonderful partner to have. brilliant photo, hope your health improves quickly.

    Cheers from Audax in Sydney Australia.

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  12. Your photos are gorgeous and I am impressed that you did this while sick. It looks really nice. When I get my head around understanding the parasite thing better, I really want to make some.

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  13. Hi Mardi,

    I am so sorry that you were so sick – glad that you are on the mend!!! Have to say I am so impressed that even though you were so sick you managed some very impressive posts!!! I am a huge fan of ceviche and can’t wait to make this version!!

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  14. You (and Neil!) are much braver than I am… I am scared to death to try ceviche… I like things that can be tested with my meat thermometer for doneness. I’ve had it at restaurants, and I like it, but when it comes to me making it myself, it just doesn’t happen!

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  15. Having major ceviche cravings with all these posts but have no time to make toast at the moment let alone go buy some nice seafood and get my ceviche on. Love the idea of sticking it on some chip type thingies, I can almost feel the crunch melding with the smoothness of the fish.

    Thank god for chicken soup though, eh?

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