Ceviche Topped Swai

I still had some ceviche left from when I made it for the the hockey get together Hockey Nibblies. We could have easily enjoyed as is, but where’s the fun in that? So of course I turned it into something new.

I had some Swai that I pan-fried then topped it with the ceviche. DELICIOUS! In a restaurant, this would have easily been a $30-35 meal. But here at home, it wasn’t expensive at all, especially when made with leftovers. 🙂

Swai fish, also known as Pangasius or basa, is very similar to Tilapia. They are both light and flaky white fish with mild and sweet flavors. They are also both very versatile and lend themselves to many different recipes. Swai and Tilapia are two fish species that have gained popularity in recent years due to their affordability, mild taste, and versatility in various dishes. Swai originally comes from Southeast Asia and is primarily found in the waters of Vietnam, Cambodia, and other neighboring countries. On the other hand, Tilapia originates from Africa and the Middle East but has been widely introduced elsewhere in freshwater habitats around the world.

First, I patted the fish fillets dry with a paper towel. Then dipped them in an egg and cream mixture and then dipped them in a combination of flour, pepper, salt, and lemon pepper to make the coating.

I pan-fried them in a very hot skillet with a combination of butter, lime olive oil and chili olive oil, for about 3-4 minutes per side, or until golden brown. When cooking fish, especially white fish, you know they are done when the flesh becomes white and flaky.

Once everything was cooked, I plated it all up, restaurant-style of course, on a bed of wild rice, topped with ceviche, with green beans and my cheesy bread twists on the side. Cheesy Bread Twists And to finish it off, a glass or two of some rich, buttery, oaky chardonnay to complete the meal.

Easy-peasy and delicious! This is definitely my kind of meal. 🙂

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.