Tilapia Ceviche with Mango

Serve this delicioso twist on a classic favorite to friends any day of the week courtesy of Ingrid Hoffmann

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Serving Size:

Ingredients:

4 6-ounce skinless tilapia fillets, cut into small cubes
1 cup orange juice
1/2 cup lemon juice
1/2 cup lime juice
1/4 cup soy sauce
1/2 cup rice vinegar
1 red onion, halved and thinly sliced
2 mangos, peeled, pitted and diced
2 jalapenos, finely chopped, seeds removed
3/4 cup fresh cilantro leaves
tortilla chips

Instructions:
Place the tilapia in a medium bowl and mix with the orange, lemon and lime juices. Cover with plastic wrap and refrigerate for at least 20 minutes or up to 1 hour. Drain the tilapia, discarding the marinade, and pat it dry with paper towels. Place it in a clean bowl, and if not serving immediately, cover with plastic wrap and refrigerate until you’re ready to serve or up to 1 hour. Just before serving, stir in the soy sauce, rice vinegar, onions, mangos, jalapeños and cilantro into the tilapia. Toss to coat and serve immediately.

Prep Time:
30 minutes

Cook Time:
20 minutes to 1 hour