Tilapia Ceviche -

A great summer appetizer!

Ingredients:
About 3 pounds of Tilapia
1 ½ pound of langostino tail (optional) If available at the store
30 lemons
½ cup of orange juice
10 limes
Three red onions
1 ½ cup or two of cilantro
2 habañeros peppers (optional)
1 stalk of celery
Salt and white pepper

For Mice en place:
Squeeze the lemon juice, (an electrical juicer will save you time and pain)
Pour the juice in a plastic or a glass container. Set aside
Diced the onions and finely chop the cilantro . Set aside in a separate bowls
Using latex gloves to protect your hands, finely chop the habañeros peppers. Set aside
Dice the Tilapia and the langostino tail (if serving).

Procedure:
Add all ingredients in a plastic container or a glass bowl.
Adding the Cilantro an hour or two before serving.
Make sure that the fish is completely covered with the juice.
Refrigerate overnight or for 24 hours. Add the orange juice to balance the acidity should you consider this necessary. Remember! you are not adding flavor you are balancing it.

You will notice a change in color and texture of the fish while cooking.. I love it!  
You should be able to taste the difference the following day.
Adjust flavors or seasoning as necessary.


Enjoy!
Eat well and be happy
Nena