Spicy Tilapia Ceviche

• 6 lake-grown Regal Springs Tilapia loins or fillets
• 3 cups Roma tomatoes stems removed and diced
• 1 large yellow onion finely diced
• 1 garlic clove minced
• 1 bunch cilantro washed and chopped
• 1 habanero or jalapeno pepper deseeded and minced
• Juice and zest from 6 limes

1. Cut the fish into small pieces, about 1-inch. We like to use Tilapia loins because they are all white meat and of uniform thickness, but large fillets will also work.
2. To make the citrus marinade, combine Roma tomatoes, onion, garlic, cilantro, pepper and lime (juice and zest) in a large bowl. Mix well.
3. Toss the Tilapia in the citrus marinade, cover bowl with lid or plastic wrap, and place in the refrigerator for 30 minutes. Serve as an appetizer or hors d’oeuvre.

If serving as an appetizer, split mixture into eight bowls. Place each bowl on a plate and serve with chips, toast points or sliced baguettes.

If serving as an hors d’oeuvre, place mixture in a large bowl and serve with chips, toast points or sliced baguettes.

Calories are per serving.