Tilapia Ceviche

What you will need:
10 limes
2 lemons
1 navel orange
2 lbs fresh tilapia- lay individual fillets on wax paper in the freezer until semi-frozen2 tbsp extra virgin olive oil
2 tbsp coconut oil
1 tsp fresh ground pepper divided in half
2 tsp kosher salt divided in half
1 small cucumber without skin cubed
2 roma tomatoes seeded and cubed
1 small jalapeno seeded and diced
1 tbsp chipotle smoked tabasco sauce
1/2 cup finely chopped cilantro
 2 small avocados pitted
8 corn tortillas [I always opt for Gluten Free ones]

Ceviche
Take semi-frozen tilapia and cut into 1/2" cubes using a sharp knife.  Using a juicer, combine juice from orange, 2 lemons, and 8 limes in a bowl.  Whisk lightly in 1/2 tsp salt, and 1/2 tsp pepper.  Add the tilapia cubes and place in fridge for no less than 3 hours.  Be sure to mix about every hour and a half.  The longer you marinade, the taster the dish.  I usually do at least 6 hours.

Salad
Combine juice from 1 lime, olive oil, 1/2 tsp salt, 1/2 tsp pepper, and tobasco in bowl.  Lightly stir in cucumber, tomato, jalapeno, cilantro, and avocado.

Tortilla Chips
Combine coconut oil & juice from hald a lime in bowl.  Using a pastry brush, coat each side of the corn tortillas with oil mixture.  Lightly salt.  Cut into 8 pieces and place on a oil coated cookie sheet.  Preheat oven to 350 degrees and place on middle rack for 10-15 mins or until lightly browned.

Presentation
Use martini glasses.  Spoon in some of the salad, top with tilapia, and garnish with lime wedge and tortilla chips.  Makes for a great appetizer!