Protein Swap | Seared Tilapia over Cucumbers & Apple 'Ceviche'
with Basmati Rice & Sour Cream
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. Mexican-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 Lime
- 3 Cucumbers
- 1 Shallot (or onion)
- 1 Apple
- 160g Basmati rice
- 43ml Sour cream
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, tapioca starch, coriander seeds, 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
640 mg
Total Carb
89 g
Sugars
14 g
Protein
37 g
Fibre
7 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!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
