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5 from 3 votes

Tilapia Ceviche

Tilapia Ceviche is full of bright citrus juice and cool flavors of avocado, tomato and cucumber. The perfect summer bite!
Prep Time15 minutes
Marinate2 hours
Total Time2 hours 15 minutes
Course: Appetizer, Lunch
Cuisine: Latin, Mexican
Keyword: ceviche recipe, tilapia ceviche
Servings: 4 servings
Calories: 163kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

  • ¾ pound tilapia filets cut into ½ inch cubes
  • 2 lemons juiced and zest
  • 2 limes juiced and zest (total of ¾ cup of juice)
  • 1 medium sized tomato seeded and diced
  • 1 small jalapeño minced
  • ¼ medium sweet onion diced
  • 1 Persian cucumber diced (peeled, is optional)
  • ½ avocado diced
  • Small bunch of cilantro leaves roughly chopped
  • Salt and pepper to taste
  • Hot sauce as needed
  • Tortilla chips for serving
  • Lime wedges for serving
US Customary - Metric

Instructions

  • Prep the Tilapia. Cut out the bloodline and remove any bones, if there are any. Cut tilapia into small bite sized pieces, about ½ inch cubes.
  • Add fish to a glass bowl (I wouldn't recommend using metal because it may react to the citrus) and pour in citrus juice and zest. Make sure that the juice covers all the fish. Then cover the fish with plastic wrap and place in the fridge to let it marinate for 2 hours. Every half hour or so, use a spoon to toss it around.
  • While fish is marinating, chop up the tomato, cucumber, jalapeno and herbs to about the same size as the fish. Add these ingredients right before serving.
  • Stir in all of the vegetables and season with salt and pepper. Stir in the fresh cilantro and avocado and give the ceviche one final stir and taste.
  • Serve tilapia ceviche with extra lime sedges and hot sauce.

Notes

  • Buy good quality fish that is fresh and has some firmness to it.
  • Other fish options for ceviche are sea bass, shrimp and rockfishAdd the vegetables and herbs . All of those options are mild and when cut to the same ½ inch cubes, will marinate and cook in the citrus juice.
  • Ceviche can over cook in the lime juice, so will not work well for overnight marinating. Stick to the 2 hour mark so you don't risk "overcooking" the ceviche.
  • Add the vegetables and herbs after the marinating has completed so the texture of the vegetables is not altered by the citrus juice.

Nutrition

Calories: 163kcal | Carbohydrates: 14g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 43mg | Sodium: 51mg | Potassium: 614mg | Fiber: 5g | Sugar: 4g | Vitamin A: 374IU | Vitamin C: 51mg | Calcium: 46mg | Iron: 1mg