ceviche tilapia recipe main photo

So Yummy Real Mexican Ceviche – Tilapia – The ceviche – tilapia cuisine of Native Americans and Hispanics in the Southwest United States and Northern Mexico acts as the foundation for Mexican cuisine in the United States. Mexican foods that are native to the United States often come from the Southwestern region examples include breakfast burritos, red or green chile, chili con carne, and chimichangas. This dish is based on a very old custom. It is prepared utilizing a whole Poblano pepper that has been filled with picadillo a mixture of ground meat, fruits, and spices, topped with a cream sauce made from walnuts, and decorated with celery and pomegranate seeds. The shades resemble those of the Mexican flag when seen from Puebla.

So Yummy Mexican Cuisine Ceviche - Tilapia

Yummy Food Mexico Food Ceviche – Tilapia


Ceviche – Tilapia Ingredients

It really is unbelievable that we are in the end of the worst year ever. Climate changes, viruses on foods, new diseases, and other disasters bring us right down to the level when people cant freely hug each other anymore, even to shake hands Sometimes we ask how exactly we will live normal again like in the nice old day? One of the most crucial things amongst others is food. But how we can survive this crazy life is by always being able to eat, especially the homemade versions of your favourite foods. So some tips about what you should know about what and how to cook in this difficult time.

1 1 lb. tilapia fillets.
2 7 limes, juice – some reserved.
3 4 plum tomatoes, chopped.
4 1 cucumber, peeled, seeded, chopped.
5 1/2 cup red onion, finely chopped.
6 1 jalapeno pepper, finely diced.
7 1 yellow bell pepper, roughly diced.
8 1 avocado, roughly chopped (optional).
9 to taste Salt / pepper.
10 1/2 cup cilantro leaves, finely chopped.
11 1/2 cup clam-tomato juice (recommended: Clamato).
12 1 Tsp. bottled hot sauce, optional.
13 1/3 cup orange juice, non-pulp.

Ceviche – Tilapia ceviche – tilapia Mexican Cooking Step by Step

Step 1 Place the wrapped tilapia in the freezer for 20 minutes to firm up for better slicing. Cut fillets in lengthwise slices about 1/2 inch. Then cut these slices 1/2 inch crosswise for cubed pieces..
Step 2 Put the tilapia on a large flat plate with raised sides. Pour the lime juice over the fish and mix. The acidity of the juice “cooks” the fish. Chill in the refrigerator until the fish is white throughout, minimum 1 hour. Mix periodically..
Step 3 Take the plum tomatoes, slice ends off and cut in half lengthwise. Scoop out seeds with a spoon. Slice 1/2 inch lengthwise then cut crosswise again 1/2 inch to make diced pieces. Place in a medium size bowl..
Step 4 Take cucumber, cut both ends off, and then peel. Slice in half lengthwise and scoop out seeds. Cut lengthwise again, then crosswise, similar in size with the tomatoes and add to the bowl..
Step 5 Chop up finely the red onion, jalapeno, bell pepper, and place in bowl. *Avocado can be added. Drizzle lightly with lemon juice to preserve color. Salt & pepper lightly..
Step 6 Add the chopped cilantro, clam-tomato juice, a dash of reserved lime juice, hot sauce, and lightly mix again. Lightly cover and refrigerate for 20 minutes..
Step 7 Remove the tilapia from the refrigerator and drain off the juice. Add the orange juice, wait a few minutes, then gently squeeze the fish with your hand to remove all excess juice. Add the fish to the bowl and lightly mix. Cover and chill for 15 minutes..
Step 8 To serve, place bowl on a platter and put corn tortilla chips around the side of the bowl. Note: I use purple chips for added contrasting color..

Mexican Cuisine Cooking Step by Step

The food served ceviche – tilapia the majority of Mexican restaurants outside of Mexico, which is typically some variation of Tex Mex, is totally different from the local home cooking of Mexico. Mexican cuisine has lots of unique local variations, including Tex Mex. Specific conventional foods from Mexico needed sophisticated or protracted cooking approaches, including cooking underground, as in the case of cochinita pibil. Before there was industrialization, traditional women would invest a bargain of time every day boiling dried corn, grinding it on a metate, and making tortilla dough, which they would then cook one at a time on a comal frying pan. This is still the method tortillas are made in some locations. A mortar called a molcajete was also utilized to grind sauces and salsas. Although the texture is a little different, blenders are utilized more often these days. The majority of Mexicans would concur that food prepared in a molcajete tastes much better, but couple of still do so today.

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