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Tilapia Ceviche Recipe

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This lively version of the traditional South American dish contains a tangy blend of ingredients that makes a refreshing and distinctive appetizer course.

Tilapia Ceviche Recipe (+)

Directions

Cut fish into small pieces.
Squeeze lime halves over the fish pieces in a large bowl. (A hand juicer works nicely for this.)
Be sure all of the pieces are completely covered with lime juice.
Cover with plastic wrap and set it in the refrigerator to marinate overnight or for at least 12 hours.
Note: The acidity of the lime juice cooks, or cures, the tilapia.
Remove from the refrigerator, do not drain.
Chop onion, cilantro, tomatoes, avocado, jalapeños and add it into the marinated fish.
Mix in olive oil and salt
Serve with assorted crackers as an appetizer.

Container: large mixing bowl

Prep Time: 15 minutes

Cook Time: 0 minutes

Serving Description: makes approximately 4 cups

Servings: 12

Enter desired servings:

Ingredients

-		1 1/2 pounds tilapia fresh and cubed into small chunks
-		15 limes - cut in half
-		1 white onion - large and diced
-		2 tomatoes - diced
-		1 avocados - chopped
-		1 jalapeño - seeded and chopped, more to taste
		salt and pepper to taste
-		1/4 cup cilantro - chopped
-		2 tablespoons olive oil

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Glossary Terms

Ceviche

A South American specialty dish that originated in either Ecuador or Peru: there seems to be a dispute as to which country the dish first appeared. The dish consists of raw fish ...

Tilapia

A name used to refer to several species of warm, freshwater fish that are commonly bred in commercial rearing ponds to be processed for food. Although, Tilapia is a freshwater ...