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Tilapia Ceviche


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Tempo de preparo

20 min(s)


4 servings

Tati Romano

  • Ingredients
  • Recipe
  • Diced Tilapia600 g
  • Juice of 1 orange1 unit(s)
  • Juice of 1 lemon1 unit(s)
  • Sliced red onion1/2 unit(s)
  • Chili pepper, seeded, chopped1/2 unit(s)
  • Olive oil, salt, coriander to taste
  1. Place the tilapia, lemon juice, orange juice, red onion, pepper, olive oil, parsley and salt in a bowl and mix well. Cover and let rest for 15 minutes (minimum) in the fridge.
  2. Transfer to a platter and serve immediately.

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Chef Tati Romano's Tilapia Ceviche recipe

The recipe on how to make super practical and simplified tilapia ceviche is authored by chef Tati Romano, one of the talented cooks who makes part of our DeliRec platform. On her profile, called Panelatherapy, which has been around for 12 years on the internet, this wonderful chef offers several other tasty recipes that are quite uncomplicated to make, like the tilapia ceviche recipe, such as differentiated couscous with vegetables and very fluffy pancakes with cheese. With her, you can also learn to make delicious snacks that save your day, like her creamy cassava cake and her hot dog pie a>. If you like to cook, it will be a great opportunity to learn new recipes that are very easy to prepare, which will leave everyone delighted and receive many compliments in the kitchen.

Learn about the origin of Ceviche

The recipe for ceviche with tilapia is just one of the ways to prepare this dish, which has become increasingly popular among Brazilians. Regardless of how it is prepared, whether with tilapia or another type of fish, raw fish is one of the main bases of the recipe and cannot be left out! Shrimp is also a seafood that can be the base for the dish.

There are some contradictions about the origin of the ceviche recipe, because while the original creation is attributed to Peru, it is said that it first appeared in Ecuador. Another fact about the origin of ceviche that is not fully proven is its time of appearance, which is said to be dated to more than two thousand years ago, but it is not 100% proven.

Here on our continent, in South America, this dish was brought along with the Spaniards and gained some adaptations, which are more similar to the ceviche we prepare here in Brazil, and it is also more similar to the recipe created in Peru , so we can say that ceviche with Brazilian fish has Peruvian origins.

Another question that relates to this ceviche recipe is about its name, which brings up discussions to this day about its true meaning, which some see as Latin, others as Arabic and even as indigenous! But, no matter what it is, the fact is that shrimp ceviche, tilapia ceviche or ceviche with other fish, with other preparations, is a type of dish loved by many and consumed throughout Planet Earth.

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