Mock Ceviche
Recipe from EatingWell

Traditionally, ceviche is raw fish that's "cooked" by marinating it in acidic citrus juice. Here we quickly poach the tilapia then marinate it with fresh herbs, lime juice and crunchy vegetables for an easy summer dinner. Make it a meal: Serve with warm corn tortillas.


Mock Ceviche

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Ingredients
  • 1 pound
    tilapia fillets, cut into 2-inch pieces
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  • 1-2 
    jalapeno peppers, minced
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  • 1/2 cup
    lime juice
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  • 1/2 cup
    chopped fresh cilantro, divided
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  • 1 teaspoon
    chopped fresh oregano
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  • 1/4 teaspoon
    salt
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  • 1 
    large green bell pepper, halved crosswise and thinly sliced
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  • 1 
    large tomato, chopped
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  • 1/2 cup
    very thinly sliced white onion
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  • 1/4 cup
    quartered green olives
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  • 1 
    avocado, chopped
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Directions
1.
Place tilapia in a medium skillet. Cover with water. Bring to a boil over high heat, remove from the heat, cover and let stand for 5 minutes.
2.
Meanwhile, place jalapeno to taste in a small bowl and whisk in lime juice, 2 tablespoons cilantro, oregano and salt. Transfer the tilapia to a large, shallow, nonreactive dish with a slotted spoon and pour the lime juice mixture over the top. Add bell pepper, tomato, onion and olives; gently mix to combine. (It's OK if the tilapia breaks apart.) Cover and chill for at least 20 minutes.
3.
Sprinkle with the remaining cilantro and avocado just before serving.

Tip:
MAKE AHEAD TIP: Cover and refrigerate for up to 2 hours.

Nutrition information
Per serving: Calories 236, Total Fat 11 g, Saturated Fat 2 g, Monounsaturated Fat 7 g, Cholesterol 57 mg, Sodium 378 mg, Carbohydrate 13 g, Fiber 5 g, Protein 25 g, Potassium 831 mg. Daily Values: Vitamin A 15%, Vitamin C 80%. Exchanges: Vegetable 1,Lean Meat 3,Fat 2. Percent Daily Values are based on a 2,000 calorie diet
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