Tilapia Ceviche

Happy Monday to you and happy wedding week to us! We are finally to the homestretch and if I told you I was completely ready, it would be a lie. I have three days until I head out to our wedding location and five until we’re standing in front of a Texas Hill Country Vineyard together. In preparation to well being, this week is the perfect opportunity to move past this weekends celebratory drinks and meals and to focus on this poor inflamed body!

Jump to Recipe

We’ve pretty much become obsessed with Ceviche. I tend to demand it from our favorite family owned restaurant nearby on Lake Conroe at least once a week. However, this at-home version is the real deal. It’s fresh, it’s light, and it’s so dang good.

Although step oriented and long in time, this recipe is so easy. It’s the perfect pastime “cooking” because for hours, you do nothing.

Need a Main Dish to Serve this With?

Tilapia Ceviche

Kelly Favara
Fresh tilapia fish cured in citrus juice and then blended with fresh pico de gallo.
Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins
Course Appetizer, Salad
Cuisine Keto, Paleo, peruvian, Spanish, Whole30
Servings 4 people

Equipment

  • 1 large glass bowl [see note]

Ingredients
  

  • 2 large fresh tilapia filet thinly sliced into small bite size pieces
  • 6 large limes juiced
  • 2 roma tomatoes seeds removed and diced
  • 1 jalapeño minced with seeds removed to your spice level
  • 1/4 red onion minced
  • 2 cloves garlic minced
  • 2 tablespoons cilantro chopped
  • 1/2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon sea salt
  • 1 pinch black pepper
  • 1 avocado diced or sliced

Instructions
 

  • In a glass bowl, combine your tilapia and the juice of 5 limes. To ensure your fish is properly “cooked”, your lime juice should just about cover your fish.
  • Cover bowl with a lid or plastic wrap and store in your refrigerator for 4 hours stirring mid way through.
  • While your tilapia is cooking in the citrus, prepare the Pico de Gallo. In another bowl, combine your tomatoes, jalapeños, red onion, and garlic. Refrigerate until fish is complete.
  • After 4 hours, you will know your ceviche is “cooked” by its texture. Your fish should be firm, lighter in color, and resemble regularly cooked tilapia. Do not be afraid to “cook” it longer if need be.
  • Strain your fish over your sink removing all lime juice. This step will prevent the fishy taste and smell in your ceviche.
  • Place the fish into the pico de gallo and stir to incorporate. Whisk together the juice of your remaining lime, olive oil, salt, pepper, and seasonings. Pour over the fish and pico mixture and lightly toss.
  • Serve with an avocado and your favorite chips!

Notes

  • Using a glass bowl to cook your fish is crucial. Metal and plastic bowls should be avoided as metal creates a chemical reaction with lime juice and plastic can hold bacteria. When using raw fish, always opt for glassware.
  • If serving as an appetizer, stir in diced avocado just prior to serving for a heartier dish!
  • Don't forget to tag @Wholesome_Joy on Instagram when making this dish! I can't wait to see your creation!
Keyword Ceviche, Jalapeno, Lake Ceviche, Lime, Pico de Gallo, Red Onion, Tilapia, Tomatoes

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