SUMMER IN HOME BBQ SERIES

CEVICHE 2 WAYS

Nothing says summertime like Ceviche. Chef Luis Lee, The Table at Leo’s, guides us in preparing Ceviche two different ways. First Tilapia Ceviche followed by Vegan Ceviche using green plantains. Both recipes are easy to replicate at home or in your dorm room!

CEVICHE

SUMMER IN HOME BBQ SERIES features CEVICHE TWO WAYS. CHEF LUIS LEE, The Table at Leo's, prepares his favorite summer dish. Chef Luis shows us how make Tilapia Ceviche followed by Vegan Ceviche using green plantains. Both recipes are easy to replicate at home or in your dorm room! Visit hoyeats.com for the full recipe and to check out the Fall 2020 Meal Plan options. #hoyaseathealthy

Posted by Hoya Eats on Wednesday, August 12, 2020

 

Tilapia Ceviche

3lbs Tilapia cut into cubes

1 cup of diced red onion

1 cup of dice red pepper

½ cup of chopped cilantro

1 cup – 8oz of Ginger Ale or clear citrus soda

1-1/2 cup of fresh squeezed lime juice

½ tsp of salt

½ tsp of pepper

Mix all ingredients and refrigerate for 1 hour. Serve cold and enjoy with your favorite chip or cracker.

(Optional) Line serving dish with butter lettuce or green leaf lettuce. Add splash your favorite hot sauce.

 

Green Plantain – Vegan Ceviche

3lbs green plantain, boil for 15 mins allow to cool for 5-7 mins. in refrigerator, and cubed

1 cup of diced red onion

1 cup of dice red pepper

½ cup of chopped cilantro

1 cup of Ginger Ale or clear citrus coda

1-1/2 cup of fresh squeezed lime juice

½ tsp of salt

½ tsp of pepper

Mix all ingredients and refrigerate for 1 hour. Serve cold and enjoy with your favorite chip or cracker.

(Optional) Line serving dish with butter lettuce or green leaf lettuce. Add splash your favorite hot sauce.