Freshly marinated tilapia fish ceviche with lime and orange juice, pinepple, red onions, chili, radish and coriander. Served with roasted yams (sweet potato) chips.
Ingredients
For ceviche
- 2 fillets tilapia white fish, skin off
- 1 cup pineapple ripe, diced
- 5 radishes thinly sliced or shaved
- 1/2 red onion thinly sliced
- 1 teaspoon lime zest
- 1 tablespoon orange zest
- 1 teaspoon finely chopped green or red chili
- Juice of 2 limes
- Juice of 1 orange
- 1 teaspoon coriander seed powder
- 1 teaspoon sea salt
- 1.5 tablespoon fish sauce
- 0.5 teaspoon honey optional
- 0.5 teaspoon black pepper
- 2 tablespoons diced fresh coriander
For yam chips
- 1 medium yam red or purple sweet potato, peeled and thinly sliced
- 1 teaspoon sweet paprika
- 1 teaspoon pumpkin pie spice or cinnamon powder
- 1/2 teaspoon sea salt
- 2 tablespoons olive oil
- Flat baking tray
Instructions
- Preheat the oven to 200° C (400° F). Peel and slice the yams and mix with spices, salt and olive oil in a bowl until well coated. Layer the chips on a baking paper covered flat roasting tray and bake for 25 minutes, turning over halfway through.
- Place radishes, pineapple, lime and orange zest, sliced onion, chili and coriander powder a bowl. Add lime juice, orange juice, salt, honey and fish sauce. Mix through.
- Cut fish into small cubes or thin slices, add to the bowl with juices, sprinkle with some black pepper and toss through using your hands. Add fresh coriander and mix through again. Leave for 10-15 minutes, stir a couple of times to make sure the fish is coated through evenly.
- Serve in bowls with any leftover juices with yam chips on the side.
Notes
- Serving size: 2 if served as a main dish and 4 is served as a starter. Nutritional breakdown is per serving based on 2 servings.
- You can make ceviche with white fish (tilapia, snapper, ling), salmon, tuna, prawns or scallops, but the key is that your chosen seafood is super fresh. I recommend asking your fishmonger about the freshest seafood that day and go from there.
- I used purple skin yams for the chips as the sweetness of root vegetables offsets the acidity and saltiness of the ceviche perfectly. You can use red or purple sweet potato, carrots, pumpkin or beets instead. Even white potato will do, although it's lacking the sweetness we're after.
- Pineapple can be replaced with mango while radish can be replaced with red peppers, jicama root or cucumbers. If coriander (cilantro) is not your thing, you can use parsley, chives or basil instead.
Nutrition
Calories: 612kcal | Carbohydrates: 77g | Protein: 39g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 85mg | Sodium: 2919mg | Potassium: 2477mg | Fiber: 12g | Sugar: 13g | Vitamin A: 852IU | Vitamin C: 84mg | Calcium: 103mg | Iron: 3mg
Tried this recipe?Mention @cookedandloved or tag #cookedandloved