Crepini Ceviche

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2 pounds tilapia fillets, finely diced
1 cup lime juice (about 8 large limes)
1/2 cup seeded chopped tomato
1/2 cucumber, peeled, seeded and finely diced
1/2 cup finely chopped onion
1/4 cup chopped fresh cilantro leaves
Salt and freshly ground black pepper
1/2 cup clam-tomato juice (recommended: Clamato), optional
1 tablespoon bottled hot sauce (recommended: Huichol), optional
1 serrano chili, optional
Mayonnaise, for spreading
1 avocado, halved, pitted, peeled, and thinly sliced
1 lime, cut into wedges
2-3 Naked Crepini crepes

Put the tilapia in a medium bowl. Pour the lime juice over the fish and mix gently to combine. Cover with plastic wrap and chill in the refrigerator for about 15-20 minutes until the fish is completely white.
Remove from the fridge and drain the lime juice, gently squeezing the fish with your hands. Discard the juice. Add tomato, cucumber, onion, and cilantro. Season with salt and pepper to taste. Add clam-tomato juice, hot sauce and/or chili (optional).
Take a Naked crepe and cut out small circles using a glass cup. Spread mayonnaise over each circle.
Place the circles in a small bowl, lining the sides.
Fill the lined bowl with ceviche.
Serve and enjoy!
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