Peruvian Tilapia Ceviche Recipe


  • 1 1/2 pounds fresh tilapia fillets, cubed into small chunks
  • 15 limes, cut in half
  • 1 white onion
  • 2 tomatoes
  • 1 avocado, chopped
  • 1 jalapeno, seeded and chopped, more to taste
  • Salt and pepper to taste
  • 1/4 cup cilantro, chopped
  • 2 tablespoons olive oil

How to cook Peruvian Tilapia Ceviche:

  • Cut fish into small pieces.
  • Squeeze lime halves over the fish pieces in a large bowl. (A hand juicer works nicely for this.)
  • Be sure all of the pieces are completely covered with lime juice.
  • Cover with plastic wrap and set it in the refrigerator to marinate overnight or for at least 12 hours. (The acidity of the lime juice cooks, or cures, the tilapia.)
  • Remove from the refrigerator, do not drain.
  • Chop onion, cilantro, tomatoes, avocado, jalapeno and add it into the marinated fish.
  • Mix in olive oil and add salt and pepper to taste.
  • Serve with assorted crackers as an appetizer.

Ceviche (also spelled as cebiche, seviche or cevice) is a form of citrus marinated seafood salad, popular in many Latin American countries, originating in the Viceroyalty of Peru.