Ceviche – a delicious recipe with tilapia, cilantro, red onion, jalapenos, roma tomatoes, limes. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Begin by cutting the tilapia into very tiny pieces about the size of a green pea. Place the cut up fish in a glass or plastic bowl.
2
Juice all 10 limes into the bowl with the fish. Sprinkle 1 tsp salt over the fish and lime juice and mix thoroughly.
3
Allow the fish to sit at room temperature in the lime juice for 2 hours until the fish is cooked and turns white.
4
Pour half of the lime juice out of the bowl and discard. Add the tomatoes, cilantro, jalapenos, and onion in with the fish and mix well.
5
Place plastic wrap over the bowl and store in the refridgerator for 30 minutes to allow the flavors to meld.
6
Season with salt to taste and serve.
106
kcal
Calories
34
g
Carbs
4
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 lbs tilapia fillets (boneless skinless), 1/2 cup cilantro (minced), 1/4 cup red onion (finely chopped), 2 tablespoons jalapenos (minced), and more.
Yes, Ceviche falls under the Seafood category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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