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READY IN ABOUT 1½ hrs

Tilapia Ceviche

Read Reviews (10)

"This ceviche is so refreshing on hot summer days! Can eat it for snack or have it as an appetizer for your summer BBQ!!" — Samantha

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Original recipe makes 15 appetizer servings. Change Servings

8 tilapia fillets
15 limes, juiced
1 large tomato, finely diced
1 large red onion, finely diced

2 cucumbers, peeled, seeded, and finely diced
1/2 bunch finely chopped cilantro
salt and pepper to taste

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Directions

Chop the raw tilapia into small pieces, and place in a large bowl. Pour in enough lime juice to cover the fish.
Mix the tomato, red onion, and cucumbers into the bowl. Stir in the cilantro. Season with salt and pepper.
Allow the ceviche to marinate, refrigerated, for at least an hour. Taste for seasoning before serving; add salt and pepper if necessary.

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PREP 20 mins
READY IN 1 hr 20 mins

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One thing I would like to add is that it should sit for at least 5 hours if the fish is raw, I personally am scared of that, so I just bring a pot of water to a boil and then add the tilapia for about 5-7 minutes until all white then drain water and shred fish and add everything else. Although I did not use the cucumber, and I like white onion.

—SB

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Most Helpful Critical Review

Dec 29, 2009

i would suggest letting this marinate for 24 hrs. My family has made ceviche for years fish and shrimp. and that is the safest time plus it gives it a better flavor

—alex

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15 Ratings

May 18, 2009

I cut the recipe down to only 2 fillets and still needed just about the same amount of limes, cucumber and tomato the recipe calls for. I also added Mango for additional flavor. After resting for only an hour and twenty minutes as called for, still tasted VERY raw. Tried tasting again the next day and was much better (about 24 hrs after making) so only 3 stars in my book.

—Amanda E.

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Feb 04, 2011

Can't have a Ceviche without some chopped jalapeno or serrano peppers (at least not in Texas!).....and because it's raw, it really needs at least 5-8 hours in the fridge to macerate. Also, add some cooked 'salad' shrimp, and a 1/4 cup of good salsa (Pace "hot").

—Wicked Uncle Keith

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Apr 11, 2011

Sounds good! I add 10 limes & 15 lemons, No tomatoe or cucumber instead I do All the color pepers & a whole bunch of cilantro & 4 cloves of garlic. As for how long it sits, that's a personal preference. But another important thing is to use a glass bowl. We eat ours with Lime flavor tortilla chips. Great summer meal & packed with protein & very low calories! Enjoy!

—sweetansimple

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Aug 25, 2010

Not bad. I definitely took the advice of another user who boiled the tilapia for about 8 min. I am not brave enough to do raw.

—Annie

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Jul 11, 2012

DO NOT COOK THE FISH! Ceviche is raw seafood cooked by the acid of the citrus. If you precook it, you lose the texture and everything. You only need an hour to acid cook the fish. It is obvious that the texture changes from raw meat to not raw. This is not sashimi. I added a jalapeño too. We ate it with tortilla chips. Yummy!

—kraley

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Dec 27, 2012

It's delicious served over tostadas. Very good job.

—Luis T

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Nutrition

Calories
92 kcal
5%

Carbohydrates
9.9 g
3%

Cholesterol
22 mg
7%

Fiber
2.4 g
10%

Protein
13.2 g
26%

Sodium
68 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Tilapia Ceviche

Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories: 92
Calories from Fat: 9

% Daily Value *
Total Fat 1g 2 %
Saturated Fat 0.2g 1 %
Cholesterol 22mg 7 %
Sodium 68mg 3 %
Potassium 426mg 12 %
Total Carbohydrates 9.9g 3 %
Dietary Fiber 2.4g 10 %
Protein 13.2g 26 %
Sugars 2.5g
Vitamin A 7 %
Vitamin C 40 %
Calcium 6 %
Iron 7 %
** Thiamin 8 %
Niacin 22 %
Vitamin B6 19 %
Magnesium 11 %
Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.