Ingredients
2 lbs tilapia fillets (boneless skinless)
1/2 cup cilantro (minced)
1/4 cup red onion (finely chopped)
2 tablespoons jalapenos (minced)
4 roma tomatoes (finely diced)
10 large limes
salt
Method
Sources
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Peruvian ceviche technique — leche de tigre, tiradito, causas
Adjustable stand — hold cookbook or tablet at eye level while cooking
Japanese-Peruvian fusion — Nikkei cuisine, raw fish technique
Record your recipes and experiments — organized cooking journal
Tender palm hearts — salads, vegan ceviche, gratins
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Begin by cutting the tilapia into very tiny pieces about the size of a green pea. Place the cut up fish in a glass or plastic bowl. Juice all 10 limes into the bowl with the fish. Sprinkle 1 tsp salt over the fish and lime juice and mix thoroughly. Allow the fish to sit at room temperature in the lime juice for 2 hours until the fish is cooked and turns white. Pour half of the lime juice out of the bowl and discard. Add the tomatoes, cilantro, jalapenos, and onion in with the fish and mix well. Place plastic wrap over the bowl and store in the refridgerator for 30 minutes to allow the flavors to meld. Season with salt to taste and serve.