Tilapia Ceviche Recipe (2024)

Published: May 18, 2019 • Modified: August 23, 2021 • by Author: Analida • Word count:1753 words. • About 9 minutes to read this article. • This post may contain affiliate links.

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Tilapia Cevicheis a tangy, tart, and bursting with flavor appetizer of Central and South America. Tender whitefish is "cooked" in lime juice and then served with salty pastry cups. Your tastebuds will sing.

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Ceviche origins
Fish for ceviche
Tips for preparing ceviche
Visual steps to make ceviche
Frequently Asked Questions
Tilapia Ceviche Recipe Card

Ceviche is a dish typical of Central and South America. Its origins are highly disputed among various Central and South American countries.

Ceviche origins

Before the Spanish conquest, the indigenous people prepared ceviche by marinating it in a fermented juice called "chicha", which comes from maize. Once the Spanish arrived, the use of citrus became prevalent. As a side note, I want to add that it was the Arabs who introduced citrus fruits to Spain (they occupied the Iberian peninsula for about 700 years). I have also read some sources who say that the Spanish nobility who came to the New World brought with them Arab cooks who employed the use of citrus in pickling fish.

Fish for ceviche

Ideally, ceviche calls for a mild white fish. Here in the U.S. I use tilapia, since the fish I grew up with-corvina (mild tasting white fish with firm meat) is not readily available in my area. I don't think that taste or texture are sacrificed by using tilapia. Ceviche also lends itself to octopus or even shrimp. Check out my recipe for shrimp ceviche.

In Latin America it is common to see ceviche as an appetizer at most seafood restaurants and also at many appetizer parties.In many South American countries it is sold as street food. While growing up it was always a staple at Christmas and New Year's. I have served tilapia ceviche to my sushi shy friends and they have all loved it, since I tend to fib a bit and tell them that it is "pickled." They still don't know my little secret!!!

This dish is so popular in Panama all the grocery stores sell small pastry cups to serve with ceviche. Here in the USA I serve my tilapia ceviche with Scoops!

Tips for preparing ceviche

Use fresh limes put all the sliced pieces of tilapia in a glass or ceramic dish. Do not use a metal prep bowl.
Be sure to use enough lime juice to cover the tilapia and you can cover it with plastic wrap and put it in the refrigerator while the acid "cooks" it. The tilapia will actually turn white just as when you cook with heat.
When the tilapia turns a bit firm and white it will be done. This usually takes 3 to 4 hours.
Freezing it is a no no. You can eat it up to two days later, but the fish will become progressively softer.
If you want to make ceviche that really has some heat we would take 3 or 4 of the Panamanian version of the habanero or scotch bonnet peppers, core them, remove the seeds and place large slices into the dish while the lime juice cooks the fish. Once it is finished and ready to serve, remove the slices of those habanero peppers.
Just as a disclaimer as this is not cooked with heat but with citrus acid: Consuming raw or undercooked seafood may increase the risk of foodborne illness. (I have never ever had an issue and I always us all fresh ingredients.)

Visual steps to make ceviche

Gather all your ingredients before you begin and have them ready. Chop all the veg, cube the fish into ½ inch pieces, squeeze the citrus.
Place the fish in a glass or ceramic dish. Do not use a metal bowl as it will react with the citrus. Add the salt to the fish first.
Add the fresh lime juice to the fish.
Next, add the orange juice, red onion slices, lime zest, and diced jalapeño.
Be sure the fish is completely covered with the juice. This allows it to "cook" the fish. Chill this in the refrigerator for 4 hours. When you are ready to serve add the chopped cilantro.

Frequently Asked Questions

- How long can I store the ceviche? You should consume the ceviche within 48 hours. Keep it in the refrigerator in an airtight container.
- Can I freeze ceviche? Unfortunately this would ruin the texture of the fish and not be good. Eating it fresh is best.
- Do the citrus juices kill any parasites found in raw seafood like sushi, shashimi, ceviche or gravlax? No, as you have seen on many restaurant menus there is a risk of eating raw or undercooked seafood. However, I always make my ceviche with fish or shrimp that has been frozen then thawed. If the seafood is frozen to -4°F for 7 days this will kill any parasites. I have a separate freeze unit for storing various foods and I keep it at the coldest setting which is -10°F. Use a freezer thermometer to check and most commercial frozen seafood has been previously frozen to -35°F. The Seafood Health Facts site has a lot of information on this.
- Can I shorten the marinating time? Yes, I would typically marinate 4 hours for a firmer texture but you can check the firmness to your liking while it is in the refrigerator.
- Can I use another type of fish to make ceviche? Yes, but it is best to use a white flesh flakey type of fish. These types of fish would include sea bass, grouper, flounder and of course tilapia or shrimp. Avoid fish that are oily like herring, salmon, mackerel, sardines, tuna or trout.

I hope you enjoy this dish. As I said earlier, I grew up with this dish and we also make it with shrimp. If you want to try it with shrimp here is my recipe for shrimp ceviche.

Love the flavors of Latin America?

Easy Shrimp Mofongo - Mashed and fried plantains are served with a sofrito-based stew and buttery shrimp. This dish hails from Puerto Rico and the Dominican Republic.

Jibarito - A breadless "sandwich" that was created in Chicago by a Puerto Rican cook. He filled the fried plantain planks with stewed beef, lettuce, tomato, cheese, and garlicky sauce.

Queso Fresco - If you LOVE Latin American cheese this is how you can make it at home. Who turns down more cheese?

Yuca Strips- The Latin American french fry. Deep fried yuca are served with a garlicky homemade mayo.

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Tilapia Ceviche Recipe Card

Here is a traditional Peruvian style ceviche made with tilapia or and mild white fish that is available is fine.

5 from 17 votes

Print Pin Rate

Course: Appetizer

Cuisine: Latin American

Keyword: ceviche, citrus, cured, homemade, lemon, lime, Mexican food, Peruvian, Puerto Rican

Prep Time: 30 minutes minutes

Cook Time: 4 hours hours

Total Time: 30 minutes minutes

Servings: 8 servings

Calories: 71kcal

Author: Analida Braeger

Ingredients

1 pound white saltwater fish tilapia works especially well
1 cup lime juice fresh squeezed - - or enough to cover cubed fish
2 Tbsp. orange juice fresh squeezed - or bitter orange is better
1 tsp. Kosher salt paleo diet: sea salt
1 tsp. lime zest
¼ tsp. sugar
1 jalapeno cored, seeded and diced
1 red onion sliced very thinly into half-moons
2 Tbsp. chopped cilantro

Instructions

Cut the fish into small pieces: You can dice it or leave it in pieces up to ½ inch square, but remember that the larger the pieces the longer it will take to “cook.”.
Salt the fish, then cover with the citrus juice in a non-reactive (glass preferably) container with a lid. Add the sliced onions, jalapenos, lime zest and sugar.
Chill in the fridge for about 4 hours. When you take it out of the fridge add the cilantro and stir. The "cook" time is the time in the fridge. The acid will "cook" the fish to a nice consistency.
To serve: place ceviche in a glass bowl and scoop using a plastic serving spoon. DO NOT use a metal spoon because the acid will react with the metal.
Ceviche is so sharp and acidic it cries out for beer and tortilla chips as an accompaniment -- although you won't find tortilla chips in Peru. In Peru, you will most often find this served with potatoes, either sweet or white.

Notes

Use fresh limes put all the sliced pieces of tilapia in a glass or ceramic dish. Do not use a metal prep bowl.
Be sure to use enough lime juice to cover the tilapia and you can cover it with plastic wrap and put it in the refrigerator while the acid "cooks" it. The tilapia will actually turn white just as when you cook with heat.
When the tilapia turns a bit firm and white it will be done. This usually takes 3 to 4 hours.
If you want to make ceviche that really has some heat we would take 3 or 4 of the Panamanian version of the habanero or scotch bonnet peppers, core them, remove the seeds and place large slices into the dish while the lime juice cooks the fish. Once it is finished and ready to serve, remove the slices of those habanero peppers.

Frequently Asked Questions:

- How long can I store the ceviche? You should consume the ceviche within 48 hours. Keep it in the refrigerator in an airtight container.
- Can I freeze ceviche? Unfortunately this would ruin the texture of the fish and not be good. Eating it fresh is best.
- Do the citrus juices kill any parasites found in raw seafood like sushi, shashimi, ceviche or gravlax? No, as you have seen on many restaurant menus there is a risk of eating raw or undercooked seafood. However, I always make my ceviche with fish or shrimp that has been frozen then thawed before I make the recipe. If the seafood has been frozen to -4°F for 7 days this will kill any parasites. I have a separate freeze unit for storing various foods and I keep it at the coldest setting which is -10°F. Use a freezer thermometer to check and most commercial frozen seafood has been previously frozen to -35°F. The Seafood Health Facts site has a lot of information on this.
- Can I shorten the marinating time? Yes, I would typically marinate 4 hours for a firmer texture but you can check the firmness to your liking while it is in the refrigerator.
- Can I use another type of fish to make ceviche? Yes, but it is best to use a white flesh flakey type of fish. These types of fish would include sea bass, grouper, flounder and of course tilapia or shrimp. Avoid fish that are oily like herring, salmon, mackerel, sardines, tuna or trout.

Nutrition

Reader Interactions

Comments

Julia
July 27, 2015 at 3:21 pm

Hi Analida,
This recipe looks great. You mention sugar in the directions but not in the ingredients list. Please edit to include. Thank you!
Reply
- Analida
  July 27, 2015 at 6:12 pm
  
  Thanks for pointing it out Julia. I will edit right away.
  Reply
Malaga
April 20, 2018 at 1:19 pm

It seems I just gained 10 pounds by lusting over the Ceviche. How can I get this immediately.
Reply
- Analida
  April 20, 2018 at 1:43 pm
  
  Malaga, just make a batch. It's easy, and actually not fattening.
  Reply
Gloria
November 19, 2018 at 4:18 pm

I have yet to try making/eating ceviche. This looks like a great place to start. This would make a great presentation for entertaining dinner guests.
Reply
Elaine Benoit
November 20, 2018 at 8:32 am

One of my friends in California used to bring ceviche in when we had potlucks and I used to gobble it up. I'm not sure why I've never made it or even asked her for the recipe. I'm so glad I found your recipe so I can make it for myself since it's been way too long. This looks delicious, Analida!
Reply
Aleta
November 21, 2018 at 12:16 am

I love the idea of this appetizer. It seems so fancy, I know my friends and family would be excited if I set this down in front of them! Especially my husband! Thanks for sharing 🙂
Reply
Nicolas Hortense
November 24, 2018 at 11:12 pm

Looks like the perfect appetizer! I love the tangy flavours that have gone in it to complement the fish (:
Reply
Natalie
November 25, 2018 at 2:48 pm

I never tried anything like this. But you definitely got me interested. This sounds so delicious and great for Holidays as appetizer. I'm saving this recipe to give it a try soon.
Reply
Leslie Haasch
November 25, 2018 at 3:26 pm

Tilapia is my go to fish, which is perfect for this! When I think ceviche I usually think of really expensive fish and meat, but it you prove it doesn't have to be!
Reply
See Also
40+ of the Best Appetizer Recipes You Must Try
Tammy
November 25, 2018 at 3:41 pm

Oh my goodness! What a beautiful dish 😀 I have never made my own ceviche before but I'm craving this now! 😀
Reply
Andrea
November 25, 2018 at 5:39 pm

I'm a huge fan of ceviche! I haven't tried it with tilapia yet, but sounds delicious!
Reply
- Analida
  November 27, 2018 at 10:19 am
  
  Shrimp ceviche is a really nice dish to make for a party too!
  Reply
Jyothi (Jo)
November 25, 2018 at 9:26 pm

This looks and sounds like a great appetizer. Honestly I am yet to try ceviche, but it sounds soo good! It sounds like a great holiday appetizer
Reply
Jagruti Dhanecha
November 26, 2018 at 2:46 am

Love tangy flavours in my dish and like it here how you have added that flavour in your fish dish.
Reply
Gloria | Homemade & Yummy
May 28, 2019 at 9:05 am

I have not EVER tried ceviche. I don't know why....I LOVE sushi. I will have to give this a try for my next bbq party. I think my guests will be impressed.
Reply
Loreto and Nicoletta Nardelli
May 28, 2019 at 3:25 pm

We are not fans of tilapia, but it looks so great that we could try it with another white meat fish. Your instructions are so helpful and detailed, thank you!
Reply
Denise
May 30, 2019 at 11:47 am

I never had ceviche, but have always wanted to try it. Your recipe sounds delicious, but not too difficult to make!
Reply
Veronika's Kitchen
May 30, 2019 at 11:59 am

I never tried ceviche before but it looks like a great refreshing appetizer for the summer party! I love cooking tilapia and definitely will try your recipe!
Reply
Lori | The Kitchen Whisperer
May 30, 2019 at 8:33 pm

Ceviche - fish, scallops or shrimp is always a summer must-have for us as it's super easy and requires no oven! I love how you broke down this recipe into easy steps that folks will love! Such a great recipe!
Reply
Kylie | Midwest Foodie
May 31, 2019 at 11:31 am

Would you believe I've never tried ceviche?!?!? This recipe makes me feel like I could confidently make it the next time we are having friends over. What a perfect summer time dish!
Reply
Tammy
May 31, 2019 at 2:02 pm

Such a refreshing summer meal! I love ceviche and haven't had it in a long time...now I'm craving this with a glass of wine this weekend.
Reply
- Analida
  June 01, 2019 at 7:47 pm
  
  Thanks Tammy! Ceviche is my go-to summer appetizer and so easy to make!
  Reply
Lorie
June 01, 2019 at 10:25 pm

Oh my gosh this is exactly what I need to add to our spread for an upcoming gathering!! So glad I found this recipe—not sure I can wait til the party though!
Reply
Saima
June 02, 2019 at 8:26 pm

I'm fascinated by this tilapia ceviche recipe where the fish 'cooks'in lime juice and not heat! Loved all your ceviche tips too especially the one on making it more hot.
Reply
Claire | The Simple, Sweet Life
June 02, 2019 at 9:22 pm

I've heard of ceviche but I don't think I've ever had it... I never realized it had fish in it! It sounds delicious so I'm definitely going to have to give it a try.
Reply
Ximena
June 06, 2019 at 7:45 am

Great recipe! It’s absolutely delicious. Thank you for the step by step explanation.
Just love it 😍
Reply
Ginny Fuhrman
July 28, 2019 at 11:56 am

We had never tried ceviche before, but wanted to take a unique appetizer to a pool party. This recipe received RAVE reviews from everyone, especially the seasoned ceviche lovers! Thanks Ana for your wonderful, mouthwatering recipe!
Reply
- Analida
  July 28, 2019 at 1:56 pm
  
  Thanks so much Ginny! If you get a chance try my shrimp ceviche too: https://ethnicspoon.com/shrimp-ceviche-recipe/
  Reply
Gena
February 29, 2020 at 3:59 pm

My only suggestion is- in your brand, it appears that you are wanting to honor, educate, and celebrate cultures and ethnicities- which I appreciate; please do not refer our indigenous people as Indians- that's all.
Reply
Julie
May 01, 2020 at 9:13 pm

My boyfriend loves ceviche, but likes it with tomatoes (like a pico de gallo). If I add tomatoes to your recipe, do you think it would cause any issues?
Reply
- Analida
  May 02, 2020 at 10:58 am
  
  Hi Julie,
  I would add the fresh chopped tomato after the fish has marinated like a topping. I think if you add it during the marinating time it will get very soggy.
  Thanks!
  Reply
Angelica
April 17, 2022 at 9:18 pm

This recipe looks delicious, will try it for our next family gathering. How many lbs of fish do you recommend using for 15-20 people? Thank you in advance.
Reply
- Analida
  April 18, 2022 at 6:58 am
  
  Hi Angelica, As an appetizer you may want around 2-4 ounces per person ofthe fish. You adjust the servings on the recipe page where you see the text:
  "Servings: Change to adjust-> "
  Change the amountthere to view the proper proportions.
  I hope this helps.
  Reply

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