Tilapia Ceviche is a great recipe for light dinners and all your summer fiestas. I learned this recipe in Mexico where people enjoy the finest fresh seafood every day. Give your tastebuds a delicious vacation!
Keyword ceviche, fish, tilapia
Prep Time 10minutes
Cook Time 4hours
Total Time 4hours10minutes
Author Meggan Hill
For the ceviche:
1cupfresh lime juicefrom 6 to 8 limes, plus more for serving
1mediumonionfinely diced (about 1 cup)
1largecarrotpeeled and finely chopped (about 1/2 cup)
1-2roma tomatoesseeded and finely chopped (about 1/2 cup)
1-2jalapeño chilesminced, seeded if desired, see notes
Chop tilapia into 1/2-inch pieces. Place in a glass or stainless-steel bowl. Add lime juice and toss until evenly coated. Cover and refrigerate until the fish is opaque and "cooked" through, about 4 hours.
Drain off and discard excess lime juice. Add onion, carrots, tomatoes, jalapeños, and cilantro and toss until evenly coated. Season to taste with salt and more fresh lime juice if desired.
Serve on tostadas or with tortilla chips or saltine crackers, passing mayonnaise, hot sauce, and sliced avocado separately. Or, divide ceviche among small clear-glass bowls, wineglasses, or martini glasses.
Most of the heat from jalapeños comes from the seeds and white membrane. Scrape those out for less heat; add them in for more heat!