Tilapia Ceviche

Tilapia Ceviche

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  • 2 pounds tilapia fillets finely diced* see Note
  • 1 cup lime juice about 8 large limes
  • 1/2 cup seeded chopped tomato
  • 1/2 cucumber peeled, seeded and finely diced
  • 1/2 cup finely chopped onion
  • 1/4 cup chopped fresh cilantro leaves
  • Salt and freshly ground black pepper
  • 1/2 cup clam-tomato juice recommended: Clamato, optional
  • 1 tablespoon bottled hot sauce recommended: Huichol, optional
  • 1 serrano chile optional
  • Grilled Tostadas recipe follows, or 6 purchased tostadas
  • Mayonnaise for spreading
  • 1 avocado halved, pitted, peeled, and thinly sliced
  • 1 lime cut into wedges


  • Put the tilapia in a medium bowl.
  • Pour the lime juice over the fish and mix gently to combine.
  • Cover with plastic wrap and chill in the refrigerator until the fish is white throughout, about 15 to 20 minutes.
  • Remove from the refrigerator and drain off the lime juice, gently squeezing the fish with your hands.
  • Discard the lime juice.
  • Add the tomato, cucumber, onion, and cilantro.
  • Season with salt and pepper, to taste.
  • Add the clam-tomato juice and the hot sauce and chile, if using.
  • Spread the tostadas generously with mayonnaise and top with the ceviche.
  • Arrange the avocado slices on top of the ceviche and serve immediately with the lime wedges alongside.


The fish is easiest to dice when it is partially frozen; this also makes for a much cleaner presentation. Use a very sharp knife.
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