Persian Mango Pomegranate Tilapia Ceviche

Serves 4
Tilapia Prep
4 6 oz skinless tilapia filets
½ cup pineapple juice (my preference is freshly squeezed)
½ cup orange juice (my preference is freshly squeezed)
½ cup lemon juice (my preference is freshly squeezed)

Place tilapia in a bowl. Mix in orange, lemon and pineapple juices. Cover and refrigerate for at least 2 hours.

Mango Pomegranate Mixture
1 red onion, chopped thinly
2 mangoes, diced
2 jalapenos, seeded and diced
1 teaspoon turmeric
½ cup rice wine vinegar
1 tablespoon pomegranate molasses
½ cup pomegranate seeds
¾ cup parsley, chopped
1 tablespoon dried mint

Mix all the ingredients in a medium bowl. Take the marinated tilapia and cut in cubes. Add to mixture. Mix. Serve on top of ice to keep cold.