I love ceviche, mostly because I could eat raw fish three times a day (don't worry, I eat five meals a day, so I'd eat other stuff, too). However, I also like ceviche because for the most part, it's light and healthy, chock full of fish that is cooked with nothing more than citrus juices, and lots of vegetables.

However, there may be some of us who are squeamish when it comes to raw fish, even though technically, the fish is cooked in ceviche with acid. Luckily, Eating Well has a recipe that mocks ceviche by lightly poaching tilapia fillets, then marinating them in the same types of ceviche spices and herbs. The full recipe is after the jump.

1 pound tilapia fillets, cut into 2-inch pieces
1-2 jalapeño peppers, minced
1/2 cup lime juice
1/2 cup chopped fresh cilantro, divided
1 teaspoon chopped fresh oregano
1/4 teaspoon salt
1 large green bell pepper, halved crosswise and thinly sliced
1 large tomato, chopped
1/2 cup very thinly sliced white onion
1/4 cup quartered green olives
1 avocado, chopped

1. Place tilapia in a medium skillet. Cover with water. Bring to a boil over high heat, remove from the heat, cover and let stand for 5 minutes.
2. Meanwhile, place jalapeño to taste in a small bowl and whisk in lime juice, 2 tablespoons cilantro, oregano and salt. Transfer the tilapia to a large, shallow, nonreactive dish with a slotted spoon and pour the lime juice mixture over the top. Add bell pepper, tomato, onion and olives; gently mix to combine. (It's OK if the tilapia breaks apart.) Cover and chill for at least 20 minutes.
3. Sprinkle with the remaining cilantro and avocado just before serving. NUTRITION INFORMATION: Per serving: 236 calories; 11 g fat (2 g sat, 7 g mono); 57 mg cholesterol; 13 g carbohydrate; 25 g protein; 5 g fiber; 378 mg sodium; 831 mg potassium. MAKE AHEAD TIP: Cover and refrigerate for up to 2 hours.