4 Videos | Photo: Tilapia Ceviche Recipe
Ingredients
- 2 pounds tilapia fillets, finely diced* see Cook's Note
- 1 cup lime juice (about 8 large limes)
- 1/2 cup seeded chopped tomato
- 1/2 cucumber, peeled, seeded and finely diced
- 1/2 cup finely chopped onion
- 1/4 cup chopped fresh cilantro leaves
- Salt and freshly ground black pepper
- 1/2 cup clam-tomato juice (recommended: Clamato), optional
- 1 tablespoon bottled hot sauce (recommended: Huichol), optional
- 1 serrano chile, optional
- Grilled Tostadas, recipe follows, or 6 purchased tostadas
- Mayonnaise, for spreading
- 1 avocado, halved, pitted, peeled, and thinly sliced
- 1 lime, cut into wedges
Directions
Put the tilapia in a medium bowl. Pour the lime juice over the fish and mix gently to combine. Cover with plastic wrap and chill in the refrigerator until the fish is white throughout, about 15 to 20 minutes.
Remove from the refrigerator and drain off the lime juice, gently squeezing the fish with your hands. Discard the lime juice. Add the tomato, cucumber, onion, and cilantro. Season with salt and pepper, to taste. Add the clam-tomato juice and the hot sauce and chile, if using.
Spread the tostadas generously with mayonnaise and top with the ceviche. Arrange the avocado slices on top of the ceviche and serve immediately with the lime wedges alongside.
Notes
The fish is easiest to dice when it is partially frozen; this also makes for a much cleaner presentation. Use a very sharp knife.
Grilled Tostadas:
- 6 corn tortillas
Heat a grill or grill pan over medium heat.
Put the tortillas on the grill or grill pan, and let them dry out until they are crunchy. Purchased tostadas can be substituted.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 48 reviews
By 99gontiveros
Chula Vista, CA
on September 22, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this ceviche with wahoo fish for my friends party... it was a big hit, delicious!
I also made this another time with cooked shrimp and cooked small scallops and included the clamato. I served this to friends that came over for dinner. It is absolutely awesome!
By Foodie-Esq.
Chicago, IL
on September 15, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Absolutely fantastic recipe, except I cut back on the onions by about half and ditched the mayo part entirely (why add unnecessary fat to a naturally healthy and fresh dish?.
Also, to really let the flavor sink in, I left the fish in the lime juice for about 3 hours - rather than the recommended 15-20 minutes - and threw a few fresh jalepenos slices in there as well to give the fish a really nice kick.
By me want food
Chicago, IL
on September 07, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I often crave ceviche but can't always splurge on more expensive kinds of fish and this recipe with wallet-friendly tilapia still hits the spot. I've served it for guests with guacamole, fresh pico de gallo and tortilla chips as a casual, dig-in kind of meal and I've eaten it alone with a fork. It's refreshing and healthy—perfect for hot summer days.
Read all 48 reviews