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Avocado and Tilapia Ceviche


"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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4 h 20 m servings 188 cals
Original recipe yields 20 servings

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  • Prep

  • Ready In

  1. 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.
  2. Spoon ceviche into tortillas.


  • Cook's Note:
  • Tilapia can be substituted with most white fish or salmon.

Nutrition Facts

Per Serving: 188 calories; 5.6 g fat; 22.6 g carbohydrates; 12.6 g protein; 17 mg cholesterol; 343 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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Excellent dish. No changes needed!

I used Jalapenos since the Habanero is too hot for me.