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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Peruvian

• Dietary Style

• Source

  All Recipes

| 1. Mix tilapia, avocados, garlic, habanero pepper, cilantro, salt, pepper, and ginger in a bowl. Pour enough lime juice over tilapia mixture to cover completely. Arrange onions over mixture without submerging into the lime juice. Cover bowl with plastic wrap and refrigerate until fish is tender and opaque, at least 4 hours. | 2. Spoon ceviche into tortillas. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tilapia fillet	2	pounds	cut	806.9352	0.0	179.5204	4.5333
avocado	2		semi-firm cut	-	-	-	-
garlic	8	cloves	minced	35.76	7.9344	1.5264	0.12
habanero pepper	1		minced	1.25	0.2753	0.0584	0.0138
cilantro	2	teaspoons	chopped	0.1533	0.0245	0.0142	0.0035
salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
ginger	1/8	teaspoon	ground	0.2	0.0444	0.0046	0.0019
lime juice	30	fluid ounces		-	-	-	-
red onion	1/2		chopped	30.0	7.005	0.825	0.075
flour tortilla	20			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.