Paleo Filipino Tilapia Ceviche with Coconut Rice and Mango Salsa

Allergens

Fish, Gluten (from rice)

Ingredients

• 2 large Tilapia fillets
• 1/2 cup freshly squeezed lemon juice
• 1/4 cup freshly squeezed lime juice
• 1/4 cup chopped red onion
• 1/4 cup chopped cilantro
• 1/2 cup diced tomato
• 1/2 cup diced mango
• 1 tablespoon minced garlic
• Salt and pepper, to taste
• 1 cup uncooked jasmine rice
• 1 can (13.5 oz) coconut milk
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/2 teaspoon sesame oil
• 1 cup diced mango for salsa
• 1/2 cup chopped red onion for salsa
• 1/2 cup cherry tomatoes, halved for salsa
• 1 tablespoon olive oil

Instructions

1. In a medium bowl, combine lemon juice, lime juice, onion, cilantro, tomato, mango, and garlic to create the ceviche marinade. Season with salt and pepper to taste.
2. Place Tilapia fillets in a shallow dish and pour the ceviche marinade over them. Refrigerate for 30 minutes to allow the fish to "cook" in the citrus juices.
3. While the fish is marinating, prepare the coconut rice. In a small saucepan, combine jasmine rice, coconut milk, sugar, salt, and sesame oil. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes or until the rice is cooked through and has absorbed all of the liquid.
4. Meanwhile, prepare the mango salsa by combining diced mango, chopped red onion, and halved cherry tomatoes in a bowl. Drizzle with olive oil and season with salt and pepper to taste.
5. After the fish has marinated, remove it from the refrigerator and flake it with a fork. Combine the flaked Tilapia with the remaining ceviche liquid to create the Ceviche.
6. To serve, spoon a generous portion of coconut rice onto each plate, then top with a fillet of Paleo Filipino Tilapia Ceviche. Finish with a dollop of mango salsa on top.

Chef’s Insight

The combination of flavors and textures in this dish creates a perfect harmony that will satisfy your taste buds while staying true to a Paleo diet.

Notes

Be sure to use fresh, high-quality ingredients for the best results.