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!