Protein Swap | Peruvian-Inspired Seared Tilapia
over Cucumbers & Apple 'Ceviche'
Cooking time
25 minutes
Servings
2/4
Calories
710 /serving
Permission to colour outside the lines. Ceviche’s acidic marinade is usually used to ‘cook’ fish, but you’re getting creative by applying lime juice to apple, cucumbers and shallot. Spiced tilapia lands on top in big thick munch-worthy flakes, dotted with sour cream.
We will send you:
- 2 Sustainably-raised tilapia fillets (BAP-certified)
- 1 Apple
- 2 Cucumbers
- 1 Lime
- 1 Shallot (or onion)
- 160g Basmati rice
- 43ml Sour cream
- 11g Mexican Moments spices (chili powder, sugar, garlic, paprika, tapioca starch, coriander seeds, salt, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
Contains: Milk • Tilapia
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Zester
Medium pan (non-stick if possible)
Total Fat
25 g
Saturated Fat
5 g
Sodium
290 mg
Total Carb
88 g
Sugars
13 g
Protein
37 g
Fibre
6 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, thinly slice the cucumbers crosswise on an angle.
- Halve, core and thinly slice the apple.
- Halve, peel and thinly slice the shallot.
- Zest and juice the lime.
Cook the salmon
- Pat the salmon dry; season with ¾ of the spices and S&P.
- In a medium pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the salmon* and cook, 2 to 3 min. per side, until browned and cooked as desired.
- Transfer to a plate.
Dress the cucumbers & apple
- Meanwhile, in a medium bowl, combine the cucumbers, apple, shallot, lime juice, 2 tbsp oil (double for 4 portions), the remaining spices and S&P.
Finish & serve
- In a small bowl, combine the sour cream, a drizzle of oil and S&P.
- Lay the cucumbers and apple flat on your plates.
- Flake the salmon over top and dollop with the sour cream.
- Garnish with the lime zest and a drizzle of oil.
- Serve the rice on the side. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
