Stuffed water chili

Name: Stuffed water chili
Prep time: 25 min
Cook time: 5 min
Yield: 6
Cuisine: Mexicana
Ingredients: vegetable oil, for frying; 6 water chillies; 500 grams tilapia fillet, in medium cubes; 1/4 cups red onion, finely chopped; 1/4 cups tomato, seedless, in small cubes; 1/2 cups cucumber, peeled, in small cubes; 1/2 cups mango, in medium cubes; 1/4 cups lime juice; salt and pepper; tostadas, for serving; salsa macha, for serving

Mara Alpizar

Don’t know what to make for Lent? Look no further and prepare this stuffed water chili, it’s finger-licking good! The best part? This stuffed water chili is easy and quick to make, so it’s perfect for any day of the week.

The water chili is known for its thin skin and mild flavor, making it the perfect ingredient for all kinds of dishes. It is so versatile that it is often stuffed with fish, meat, cheese, or vegetables.

Remember that the water chili is an excellent source of vitamin C and antioxidants, which help strengthen the immune system. Its low calorie content and good amount of fiber make this dish a healthy and balanced option for those who love Mexican cuisine.

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Stuffed cheese chili

Reviewed by Editorial Team of Kiwilimón

Published: 31-03-2025

Preparation

20 mins

5 mins

Low

Fry the water chilis for 10 to 15 seconds or until they start to turn a deep green color. Remove from the oil, sprinkle with salt, and let rest for 5 minutes. Peel the chilis and remove the seeds. Set aside. Mix the tilapia, red onion, tomato, cucumber, mango, lime juice, salt, and pepper. Cover and let rest for 15 minutes. Fill the chilis with the ceviche and serve accompanied by tostadas and salsa macha.