Alfredo Garcia

This super easy and delicious Ceviche will be your new go to. I am using both tilapia and shrimp, you can use all tilapia or all shrimp or even add in scallops or any other fish you prefer.

Ceviche

Dice the tilapia and the shrimp into equal sized pieces. 

Add them to a large bowl/container, add in the lime juice and mix to combine. 

Cover with plastic wrap and refrigerate for for anywhere from 4-6 hours or overnight. Mix every 1-2 hours to ensure even cooking. The acidity from the lime juice will cook the seafood. 

Once the seafood is cooked, start preparing the veggies to make the ceviche. 

Dice up the roma tomatoes, you can remove the watery seeds from the inside of the tomatoes if you'd like. 

Dice the jalapeño as small as you can, you can remove the seeds if you'd like for less spice, or only use 1 or 2 jalapeños instead of 3.

Continue chopping up the onion into a small dice and the cucumber, I am using the seedless cucumbers which have a thinner skin so I don't peel them, you can peel them if you'd like. 

Add the tomatoes, onion, jalapeño, cucumber, and cilantro to a large bowl.

Drain the seafood from the lime juice, but save the lime juice for later. 

Add the seafood to the bowl with the veggies, season with the salt, pepper and garlic powder, mix until everything is evenly combined. 

Add in half of the lime juice from where the seafood was cooked in. Mix it together taste the ceviche and adjust any seasonings if needed. 

Serve the ceviche on tostadas with avocado and your favorite hot sauce. 