Tilapia Ceviche Recipe

Name: Tilapia Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds sushi-grade tilapia, finely diced (see Tips, page 23); 15 limes: 14 halved, 1 cut into wedges; 1/2 cup chopped seeded tomato; 1/2 cup chopped seeded cucumber; 1/3 cup finely chopped onion; 1/4 cup chopped fresh cilantro; Salt and freshly ground black pepper; 1/2 cup clam-tomato juice (such as Clamato; optional); 1 tablespoon bottled hot sauce (such as Huichol; optional); Grilled tostadas (see Tips, page 23); Mayonnaise, for spreading; 1 avocado, halved, pitted, peeled, and thinly sliced

Servings: persons

2 pounds sushi-grade tilapia, finely diced (see Tips, page 23)
15 limes: 14 halved, 1 cut into wedges
1/2 cup chopped seeded tomato
1/2 cup chopped seeded cucumber
1/3 cup finely chopped onion
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper
1/2 cup clam-tomato juice (such as Clamato; optional)
1 tablespoon bottled hot sauce (such as Huichol; optional)
Grilled tostadas (see Tips, page 23)
Mayonnaise, for spreading
1 avocado, halved, pitted, peeled, and thinly sliced

1
Place the tilapia in a medium bowl.
2
Squeeze the juice from the lime halves over the fish and mix gently to combine.
3
Chill in the refrigerator until the fish is white throughout, about 15 minutes.
4
Drain off the lime juice, gently squeezing the fish with your hands.
5
Discard the lime juice.
6
Mix the tomato, cucumber, onion, and cilantro with the fish.
7
Season with salt and pepper to taste.
8
Add the clam-tomato juice and the hot sauce, if desired.
9
Spread the tostadas generously with mayonnaise.
10
Top the tostadas with the ceviche.
11
Arrange the avocado slices on top of the ceviche and serve immediately, with the lime wedges alongside.

140

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds sushi-grade tilapia, finely diced (see Tips, page 23), 15 limes: 14 halved, 1 cut into wedges, 1/2 cup chopped seeded tomato, 1/2 cup chopped seeded cucumber, and more.

Yes, Tilapia 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.

That's it — enjoy your meal!

Tilapia Ceviche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions