Shrimp and Tilapia Ceviche with Champagne® Mango
|Meal type||Appetizer, Snack|
|Misc||Pre-preparable, Serve Cold|
- 16 shrimp (16/0-size; peeled, de-veined and diced)
- 1 1/2lb tilapia (diced)
- 3 Champagne® mangos (peeled and diced)
- 1 cucumber (peeled and diced)
- 3 large roma tomatoes (finely diced)
- ¼yellow onion (finely diced)
- 6 limes (juiced)
- ½ cup clamato juice
- 1 packet corn tostadas or tortilla chips
|Step 1||Thoroughly wash and clean the shrimp and fish prior to dicing. |
Mix all ingredients in a bowl and cover with plastic wrap so that all the fish and shrimp is submerged under the liquid. Refrigerate for at least 5 hours before serving.
Best served with tostadas or fried tortilla chips.
Note: Traditional ceviche is not cooked and the seafood is cured in the lemon or lime juice. Use sushi-grade seafood and clean it thoroughly before using. You may opt to cook the seafood prior to preparation, but the taste and texture will be off-set.
Attention Consumer: *** Consuming raw or under-cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.***
This recipe was prepared exclusively for Ciruli Brothers, LLC by Executive Chef Noah Aguilar. As a committed promoter of fresh fruits and vegetables, Chef Noah participates in various industry events with the Fresh Produce Association of the Americas. His work has been featured in publications such as Sunset Magazine, The Arizonian, Savannah Magazine and Tucson Lifestyle Magazine, among others. Chef Noah received his education from the New England Culinary Institute, and continues to enrich his culinary platform with the flavors of many cultures through extensive travel. When not working, Chef Noah enjoys playing the guitar, rock climbing, diving and spending time with close friends and family.