Tilapia Seviche (Ceviche)
Last weekend my wife and I went to a Cuban restaurant and had a really excellent halibut seviche. We decided to reproduce it at home this weekend, with tilapia instead (being much cheaper). Thankfully the experiment turned out, and now I got a great seviche recipe.

1/2 lb tilapia fillet (about two fillets)
4 to 5 limes
1 mango
1/4 red jalapeño pepper
1/2 cup cooked black beans
a good handful of cilantro (about 1/8 cup chopped)
1/2 red onion (about 1/2 cup chopped)
1/2 tsp salt
1/4 tsp pepper

Clean and pad dry the tilapia fillet. Cut into 1/2-inch pieces and put in a bowl. Add salt and pepper. Halve and juice the limes over the tilapia until all pieces are covered. Cover with plastic wrap and let refrigerate for one hour.

Chop the red onion into fairly small dice. Chop the red jalapeño finely. Peel the mango, and dice into small, 1/4-inch cubes. Remove as much as the stem as possible from the cilantro, and roughly chop. Add red onion, jalapeño, mango, cooked black beans, and cilantro to tilapia. Mix well. Transfer to a glass bowl if you want a dazzling presentation.

Serves 2 as part of dinner, 4 as appetizer.

This will probably work for all kinds of white fish since this was originally made with halibut at the restaurant.