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Mini Ceviche Appetizer

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  • Level: Intermediate
  • Total: 2 hr 20 min
  • Prep: 20 min
  • Inactive: 2 hr
  • Yield: 24 servings
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2 pounds fresh tilapia fillets, or other firm white fish, cut into 1-inch pieces

4 garlic cloves, chopped

1 jalapeno pepper, seeded and diced

1 red onion, thinly sliced

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup freshly chopped cilantro leaves

2 cups freshly squeezed lime juice, more if needed to cover fish


  1. Combine all ingredients except lime juice in a flat-bottomed baking dish. Cover with lime juice, making sure all fish is submerged. Chill for 2 hours.
  2. Serving Option: Cut the limes in half before squeezing their juice for the recipe and hollow them out once juiced, forming a cup. Flatten the bottom of the lime cup by slicing off a small section at the base. Fill with a heaping amount of Ceviche. Serve on a platter.