Grilled Fish Diablo Ceviche
1 1/2 lb. tilapia fish fillets
1 container (4 oz.) H-E-B Diablo Splash, or your favorite flavor
1 container (12 oz.) H-E-B Ready Fresh Go! Pico de Gallo, your favorite heat
* juice of 1 lime
6 c. chopped H-E-B Romaine Lettuce Leaves
Combine the thawed tilapia fillets and Diablo Splash in a plastic zipper bag, seal and gen
tly turn over to coat. Refrigerate 30 minutes or until ready to grill.
Prepare the charcoal or gas grill to 375°F. Spray a grill mesh or fish grilling baske
t with no-stick cooking spray. Place the marinated tilapia fillets on the prepared grill
ing rack and grill for 4 minutes per side. Remove from the grill and flake into small bit
e-size chunks and place in a salad bowl or platter.
Add the Pico de Gallo and lime juice to the grilled tilapia and toss gently to combine. S
erve each salad plate or cup with 1/2 cup Tilapia Ceviche over a lettuce leaf and White Co
rn Tortilla chips on the side.
Calories: 360, Total Fat: 14g, Saturated Fat: 2g, Cholesterol: 140mg, Sodium: 375mg, Carbo
hydrates: 10g, Dietary Fiber: 3g, Sugar: 5g, Protein: 47g
Healthy Cooking from H-E-B