This is a twist on a simple Peruvian ceviche. The avocados add some bulk and a creamy texture, while tortillas make it quick and easy to eat. Save leftover juice as an excellent hangover cure.

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Recipe Summary

prep:
20 mins
additional:
4 hrs
total:
4 hrs 20 mins
Servings:
20
Yield:
20 servings
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix tilapia, avocados, garlic, habanero pepper, cilantro, salt, pepper, and ginger in a bowl. Pour enough lime juice over tilapia mixture to cover completely. Arrange onions over mixture without submerging into the lime juice. Cover bowl with plastic wrap and refrigerate until fish is tender and opaque, at least 4 hours.

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  • Spoon ceviche into tortillas.

Cook's Note:

Tilapia can be substituted with most white fish or salmon.

Nutrition Facts

188 calories; protein 12.6g 25% DV; carbohydrates 22.6g 7% DV; fat 5.6g 9% DV; cholesterol 16.7mg 6% DV; sodium 342.6mg 14% DV. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/06/2017
Excellent dish. No changes needed! Read More

Most helpful critical review

Rating: 3 stars
09/10/2015
I used Jalapenos since the Habanero is too hot for me. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/06/2017
Excellent dish. No changes needed! Read More
Rating: 3 stars
09/10/2015
I used Jalapenos since the Habanero is too hot for me. Read More
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