There’s just something about ceviche that never tempted our palette. That is, until a good friend of ours came over on a beautiful spring day and made this recipe. You really can’t go wrong here. It’s simple, fresh, delicious, and super clean.
WHAT YOU NEED:
– 2 lb of fresh tilapia filets, diced to 1/2″
– 1/2 large red onion, finely chopped
– 1 jalapeno or serrano chile, finely chopped
– Juice of 6 limes
– 1 C of lite coconut milk
– 1 avocado, diced
– 1 tomato, chopped
– handful of cilantro, chopped
– 1 mango thinly sliced
– 1 romaine heart
– salt and pepper to taste
MAKE IT HAPPEN:
– Start by combining lime juice and coconut milk in a shallow, non-reactive dish.
– Add chopped tilapia, onion, and chile. Cover and place in the refrigerator, stirring occasionally for about 25 minutes. You’ll notice the fish will begin to turn white.
– Once the fish is cooked, drain well, season with salt and pepper, and mix with the avocado, tomato, and cilantro.
– Spoon the mixture into the romaine leaves and top with mango slices, cilantro, and Sriracha.
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