Give your guests something new to try for Cinco de Mayo! Chef Marcus made this delicious Seafood Ceviche, with fresh tilapia and shrimp in a flavorful marinade. A dish found all across the Americas, you can introduce this ceviche for the holiday, but bring it back all year long. Best of all, this dish is completely designed to be prepared ahead, so it's the perfect item to feature for the busy holiday crowd or just for the busy Saturday night. Go ahead and make this dish in your restaurant. When you do, be sure to take a pic and share with us on Instagram @SyscoAtlanta!
Selected Items Needed
1/3 lb. ea of Shrimp & Tilapia (or any seafood)
1 ½ cups of strained lime juice
2 tomatoes, peeled, seeded, and chopped
1-2 Serrano chilies, seeded and minced
¼ cup of olive oil
½ tsp oregano
½ tsp salt
Fresh ground black pepper to taste
1 avocado, diced
1 small onion, chopped
1-2 tbsp of chopped cilantro
1970957 SHRIMP WHT GH 21/25 BLOCK USA
3826514 TILAPIA FIL B/L S/L 5-7 OZ FRSH
9867300 JUICE LIME FRSH SQUEEZED
1048248 CILANTRO BUNCH FRESH
- Toss the seafood with the fresh lime juice, then cover and refrigerate for at least 5 hours or until the meat has lost its transparency and becomes opaque. Stir several times.
- Add the seasonings, tomato and olive oil, stir well and refrigerate for at least another hour.
- Remove from refrigeration and let sit until ceviche has warmed enough for the olive oil to return to liquid.
PRO TIP: Show your customers that all Tilapia is not alike, like Fresh Tilapia from the Rainforests of Peru. Peruvian Fresh Tilapia offers flavor, freshness, and texture that has never been associated with Tilapia until now!