Tilapia Ceviche with Tomato Jam and Yoghurt
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
4
- Ingredients
- 3 cups Tilapia (rinsed and finely diced)
- ½ cup fresh Lime juice (divided)
- 1 chili pepper (seeded and finely chopped)
- salt
- White pepper
- 2 tsps sugar
- 4 ripe Tomatoes
- 1 Tbsp olive oil
- 1 onion (finely diced)
- ½ cup plain Yogurt
- 4 stalks fresh Dill (finely chopped)
- black Sesame seeds (for sprinkling)
Preparation
Kitchen utensils
1 Pot, 1 Non-stick pan, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Fine grater, 1 Slotted spatula, 1 Plate
Preparation steps
1.
In a medium glass bowl, combine the tilapia and all but 2 tablespoons of lime juice and gently mix to incorporate. Cover with plastic wrap and chill in the refrigerator until the fish is completely white, about 20 to 30 minutes.
2.
Remove fish from the refrigerator and drain off the lime juice, gently pressing the fish with your hands or the back of a wooden spoon. Discard the lime juice. Add the chili peppers, salt, pepper, and sugar, mix well.
3.
Blanch the tomatoes in boiling water for 1 minute. Plunge into cold water to stop the cooking process. Halve, peel, core and dice. Season with olive oil, 2 tablespoons lime juice, onion, salt and pepper.
4.
Divide ceviche evenly among 4 glasses. Top with tomato salad and 2 tablespoons of yogurt. Sprinkle with dill and sesame seeds. Serve.
