1 lb. sashimi grade tilapia
8-10 tomatillos, chopped
1 pint of grape tomatoes, quartered
2 serranos (throw in 6 is you like it spicy like us!)
1 bunch cilantro, chopped
1 cup light coconut milk
Chop the tilapia, tomatillos, tomatoes, and cilantro. Mix them all together into one bowl and set aside. In a blender, blend together the coconut milk and serranos, until completely blended. Add a pinch of salt to taste. Pour the coconut serran mixture into the bowl with the other ingredients. Cut the lime and squeeze all the juice into the ceviche. Mix well and add salt to taste. Serve with a batch of baked tortilla chips.
This is one of the dishes we frequently have on our Friday night date nights in. Ben comes home, we watch a family movie, then send the girls off to bed, and Ben and I continue to have our quiet Friday evening together eating something yummy and a movie just for us. It’s our way of getting in a date night, but not really going out. We are major sushi lovers, but it’s quite costly to pick up from a restaurant weekly, so we satisfy our love for raw fish by whipping our own recipes at home. Thankfully, we have good Asian markets nearby where we can easily pick up affordable sashimi grade fish. This is usually one of our Friday night options, or this other Tilapia Ceviche on Wontons, or this Tuna Poke dish, or just plain hand rolls (another post for that soon). I’m so used to making those dishes that I can pretty much do them in my sleep now. The habanero recipe is one of Ben’s most favorite things to eat!