Tahitian Ceviche Recipes

TILAPIA CEVICHE

Steps:

• Put the tilapia in a medium bowl. Pour the lime juice over the fish and mix gently to combine. Cover with plastic wrap and chill in the refrigerator until the fish is white throughout, about 15 to 20 minutes.
• Remove from the refrigerator and drain off the lime juice, gently squeezing the fish with your hands. Discard the lime juice. Add the tomato, cucumber, onion, and cilantro. Season with salt and pepper, to taste. Add the clam-tomato juice and the hot sauce and chile, if using.
• Spread the tostadas generously with mayonnaise and top with the ceviche. Arrange the avocado slices on top of the ceviche and serve immediately with the lime wedges alongside.
• Heat a grill or grill pan over medium heat.
• Put the tortillas on the grill or grill pan, and let them dry out until they are crunchy. Purchased tostadas can be substituted.

TILAPIA CEVICHE

Steps:

• Chop the raw tilapia into small pieces, and place in a large bowl. Pour in enough lime juice to cover the fish.
• Mix the tomato, red onion, and cucumbers into the bowl. Stir in the cilantro. Season with salt and pepper.
• Allow the ceviche to marinate, refrigerated, for at least an hour. Taste for seasoning before serving; add salt and pepper if necessary.

TAHITIAN CEVICHE

Steps:

• Cut the fish across the grain into small
• bite size pieces.
• Soak in salt water for about half hour.
• Drain well.
• Add lime juice and salt to fish and knead well.
• Let it sit about 5 minutes until fish texture changes to white.
• Add rest of ingredients and mix well; marinate at least an hour before eating.

POISSON CRU (TAHITIAN CEVICHE)

Steps:

• Take the tuna chunks and soak in a bowl of seawater or lightly salted fresh water while you chop the tomatoes, onion, cucumber, carrot and bell pepper - (locals swear this makes the fish more tender).
• Remove the tuna from the salt water and place in a large salad bowl. Add the lemon or lime juice and leave the fish to marinate for about five minutes.
• Pour off about 1/2 to 2/3 of the juice (depending on how lemony/limey you like it) then add the vegetables and toss together with the fish.
• Pour the coconut milk over the salad and mix again. Add salt and pepper, to taste. Garnish with chopped spring onion or parsley and serve with white rice.

CEVICHE

Steps:

• 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.