Tilapia Ceviche

Chef Alex Carballo, from Stone Brewing World Bistro & Gardens, knows about fresh fish and especially about making great ceviche. He grew up in Mazatlan, Mexico, which is one of the world’s game-fishing capitals. In Mazatlan, “ceviche is really big,” Alex explains. “This is my family’s recipe, to which I’ve added some personal touches. The Worcestershire and the ketchup are my additions. And I like a little spice too, just to knock it up an inch.” Alex says you can make this recipe with a wide variety of fish, including tilapia, marlin, swordfish, shrimp or the traditional Mexican white fish called sierra.

Tilapia Ceviche
Serves: 6

1 lb. tilapia (or other sustainable fish)
1 1/4 c. fresh lemon juice
3 large tomatoes, cored, seeded and diced
1/2 large cucumber, seeded and diced
1/2 jalapeño pepper, minced*
1/4  c. cilantro, chopped, plus more for garnish
1/4  c. red onion, diced
1 t. all-natural ketchup (with no corn syrup)
1 t. Tabasco sauce or Tapatio sauce
1/2 t. Worcestershire sauce
Kosher salt and ground white pepper
Tortilla chips, for serving

Cut the tilapia into 1/4-inch cubes and put it in a large bowl. Add the fresh lemon juice, mix well and refrigerate for 2 hours.

Drain excess juice from the tilapia and mix in the tomato, cucumber, jalapeño, cilantro, red onion, ketchup, Tabasco, and Worcestershire. Season with salt and white pepper to taste. Garnish with additional cilantro, if desired.

Serve immediately with tortilla chips or store, covered and refrigerated, for up to 2 days.

*Note: Wear gloves when mincing pepper, and avoid touching your eyes.

Recipe from Brew Food — Great Beer-Inspired Appetizers, Main Courses, and Desserts. (Chef Press Inc., 2012) 619-276-8411 or chefspress.com

Photography by Mike Pawlenty