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.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 188 Calories

Ingredients

• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 2 teaspoons chopped fresh cilantro
• 8 cloves garlic, minced, or more to taste
• ⅛ teaspoon ground ginger (Optional)
• 1 habanero pepper, minced
• 2 pounds tilapia fillets, cut into cubes, or more to taste
• 2 small semi-firm avocados, cut into cubes, or more to taste
• 30 fluid ounces lime juice, or as needed
• ½ large red onion, finely chopped
• 20 small flour tortillas, or as needed (Optional)

Recipe Instructions

Step 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.

Step 2

Spoon ceviche into tortillas.