Tilapia Mango Ceviche

Tilapia Mango Ceviche

Yield: 12 servings (appetizer or small plate).

8 6-oz. skinless tilapia fillets, cut into small cubes

2 cups fresh orange juice

1 cup fresh lemon juice

1 cup fresh lime juice

½ cup soy sauce

1 cup rice vinegar

2 large red onions, halved and thinly sliced

4 ripe mangos (9 or 12 count), diced ⅜ inch

4 jalapenos, chopped finely

1 cup fresh cilantro leaves

as needed, tortilla chips

Mix tilapia with citrus juices. Cover and refrigerate for at least 20 minutes or up to 1 hour. Drain and discard citrus juices. Pat tilapia with paper towel and store, covered and refrigerated. Just before service, stir with remaining ingredients to coat and serve at once with tortilla chips.