The Food Network's tilapia ceviche and Allrecipes.com's Mexican ceviche are some recipes for the popular raw or cooked seafood dish Mexican ceviche. Ceviche is served in most of coastal Latin America, and the type of seafood used may vary widely depending on the available local catch. Most recipes typically contain a citrus juice, either lime or lemon, chopped onions, salt and cilantro. Depending on the region, spicy aji or chili peppers are often used as well.
Tilapia ceviche requires 2 pounds of finely diced tilapia fillets in a medium bowl. Cover the fish with 1 cup of lime juice, and gently blend it. Place the blend in the refrigerator to chill for 15 to 20 minutes until the fish turns white.
Drain and discard the lime juice, and then add 1/2 cup of seeded and diced tomatoes, 1/2 of a cucumber peeled, seeded and diced, 1/2 cup of finely diced onions and 1/4 cup of fresh chopped cilantro. Salt and pepper the mixture to taste, and add 1/2 cup of Clamato, 1 diced serrano chili and 1 tablespoon of your favorite hot sauce. Serve the ceviche on crispy corn tostadas with mayonnaise, lime wedges and avocado slices as condiments.
If you prefer your seafood cooked, Allrecipes.com uses cooked shrimp instead of raw fish and lemon juice instead of lime. Jalapeno peppers are used instead of serranos, and diced radishes and garlic are added ingredients with the rest of the recipe using the same ingredients as the tilapia version.