Tilapia Ceviche

  • Level: Easy
  • Yield: 6 servings
  • Total: 30 min
  • Prep: 15 min
  • Inactive: 15 min


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

Grilled Tostadas:

6 corn tortillas


  1. 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. 
  2. 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. 
  3. 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.

Grilled Tostadas:

  1. Heat a grill or grill pan over medium heat. 
  2. Put the tortillas on the grill or grill pan, and let them dry out until they are crunchy. Purchased tostadas can be substituted.

Cook’s Note

The fish is easiest to dice when it is partially frozen; this also makes for a much cleaner presentation. Use a very sharp knife.

Let's Get Cooking!

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73 Reviews


I have not been a Tilapia fan. First for sustainable reasons, then because I hadn't had it in so long. So...I was skeptical. No more! I don't have regular cable so I can't watch this lovely Food Network star cook, but from watching her in the past I am not surprised at all that this recipe is so delicious. I would eat her cooking. Every. Day. The mayonnaise takes it over the top. I used Sriracha as the hot sauce: YES. I used diced jalapeno: YES. And I will give you a Pro tip: be the one who gets to use the last of it, because it will have soaked up all the good juju, and you will be the one smiling because of the pleasant buzzing around your mouth.

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