Description
This is a twist on a simple Peruvian ceviche. The avocados add some bulk and a creamy texture, while tortillas make it quick and easy to eat. Save leftover juice as an excellent hangover cure.
Ingredients
- 2 pounds tilapia fillets, cut into cubes, or more to taste
- 2 small semi-firm avocados, cut into cubes, or more to taste
- 8 cloves garlic, minced, or more to taste
- 1 habanero pepper, minced
- 2 teaspoons chopped fresh cilantro
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ⅛ teaspoon ground ginger (Optional)
- 30 fluid ounces lime juice, or as needed
- ½ large red onion, finely chopped
- 20 small flour tortillas, or as needed (Optional)
Prep Time: 20 mins
Total Time: 4 hrs 20 mins
Servings: 20