Protein Swap | Seared Tilapia over Ceviche-Style Cucumbers & Apple
with Basmati Rice & Sour Cream
Cooking time
25 minutes
Servings
2/4
Calories
720 /serving
Permission to colour outside the lines. For these creative plates, you’ll give ceviche a different spin. The acidic marinade is usually used to ‘cook’ fish, but here you’ll apply lime juice to thinly sliced apple, cucumbers and shallot. Seared tilapia fillets land on top in big thick munch-worthy flakes. Dot this pretty arrangement with dollops of sour cream, and bring in elegant basmati rice for a comforting side.
We will send you:
- 2 Sustainably-raised tilapia fillets (BAP-certified)
- 1 Shallot (or onion)
- 3 Cucumbers
- 1 Lime
- 1 Apple
- 160g Basmati rice
- 43ml Sour cream
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Sulphites, Tilapia
You will need:
Medium pot
Medium pan (non-stick if possible)
Zester
Oil
Salt & pepper (S&P)
Total Fat
25 g
Saturated Fat
5 g
Sodium
580 mg
Total Carb
91 g
Sugars
15 g
Protein
37 g
Fibre
10 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 and keep warm.
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 tilapia
Pat the tilapia dry with paper towel; 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 tilapia* and cook, 2 to 3 min. per side, until golden brown and cooked through. Transfer to a plate and keep warm.
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 tilapia 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!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
