Gloria's Kitchen Recipes

Tilapia Ceviche

This is a very simple recipe I learned from my mother when I was a child. This is a great pairing for our 2016 Mario Bazán Sauvignon Blanc during the hot summer days.


1 lb. of tilapia filets
½ cup of red onion finely chopped
Juice of two lemons
1 mango peeled and chopped in small dices
1 cucumber peeled and chopped in small dices
3-4 red radishes chopped in small dices
2 spoons of extra virgin olive oil
Salt and pepper to taste
Tortilla chips

Cook the tilapia filets in boiling water for 2-3 minutes. Put the cooked fished in a container and using a fork chop it is small pieces. In a separate container place the chopped onion and add the lemon juice, olive oil and one teaspoon of salt. Let it sit for a few minutes. Meanwhile, peel and dice the mango and cucumber, and chop the radishes. Add the mango, cucumber, radishes, and fish to the onion and mix well. Salt and pepper to taste. It can be served at room temperature or chill in the refrigerator a couple of hours.

Serve in small bowls and dip tortilla chips to serve. Enjoy with the 2016 Mario Bazán Sauvignon Blanc.