RCI-SF.003.0039.001

Shrimp and Tilapia Ceviche with Green and Red Peppers

* Source: Midwest Living * Prep: 1 hour | Chill: 5 hours * Makes 8 servings

Prep10 min
Cook15 min
Total25 min
Servings4
Difficultyadvanced

Ingredients

Method

1
Combine fresh lime juice, fresh lemon juice, fresh orange juice, and tequila in a large glass bowl. Add the coarsely chopped shrimp and/or tilapia, stirring gently to ensure all pieces are submerged in the citrus mixture.
2
Cover the bowl and refrigerate for 30 minutes, allowing the citrus acids to cure the seafood until the flesh becomes opaque and firm.
30 minutes
3
While the seafood cures, prepare the vegetables: finely chop the green sweet pepper, red sweet pepper, red onion, and roma tomato. Peel and dice the jicama into small cubes.
4
Halve the jalapeño pepper and remove the seeds if a milder heat is preferred; set aside for garnishing.
5
Once the seafood has cured and turned opaque, remove from the refrigerator and drain the excess liquid through a fine-mesh strainer, reserving ¼ cup of the citrus liquid.
6
In a separate bowl, whisk together the unsweetened coconut milk, sugar, and salt until the sugar dissolves completely.
7
Gently fold the cured seafood, chopped green and red peppers, red onion, jicama, roma tomato, and snipped fresh cilantro into the coconut milk mixture. Fold in the reserved citrus liquid to achieve the desired consistency.
8
Taste the ceviche and adjust seasoning with additional salt or fresh citrus juice as needed for balance.
9
Chill the finished ceviche in the refrigerator for at least 15 minutes before serving to allow flavors to meld.
15 minutes
10
Divide the ceviche among four chilled serving bowls or glasses. Arrange avocado slices on top and place a jalapeño pepper half on each serving.
11
Serve immediately with tortilla chips on the side for scooping and eating.

What Makes This Variant Distinct

  • Original variant

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