Tilapia Ceviche

Tilapia Ceviche
2 tilapia fillets
2 Tbls coconut oil, melted
1/4 onion, finely chopped
1/4 green pepper, finely chopped
10 yellow cherry tomatoes, finely chopped
2 Tbls fresh parsley, chopped
2 1/2 Tbls fresh cilantro, chopped
1/2 tsp dried oregano
1/2 tsp pepper
1/4 tsp sea salt
3 Tbls lime juice, fresh if possible
1 tsp hot sauce (i.e.,Tabasco)
2 Tbls olive oil
1 avocado
extra cilantro for garnish

1. Preheat the oven to 350 F. Coat both sides of the tilapia fillets with the coconut oil and cook for 5 minutes per side, or until thoroughly cooked.

2. While the fish is cooking, combine all of the remaining ingredients, except for the avocado and extra cilantro.

3. Cut the tilapia into small pieces. Combine with the mixture you just made and place in the fridge for a couple hours for the flavors to meld

4. Remove from the fridge. Chop up your avocado and combine it with your tilapia mixture. Plate and garnish with cilantro if desired. And you're done.

You can use lettuce, spinach, kale, Paleo crackers, or just a fork to eat the ceviche.