If you’re a seafood lover, you have to try this tilapia ceviche recipe. Tilapia is incredibly easy to find, making this refreshing dish a breeze to put together in just 30 minutes of prep time.
Ingredients for tilapia ceviche:
- 1.1 lbs (500g) Tilapia fillets;
- Extra-virgin olive oil to taste;
- 5 Persian or Key limes (juiced);
- 1 large red onion;
- 2 tomatoes, seeded and diced;
- Fresh cilantro or parsley;
- Salt to taste;
- 1 yellow bell pepper.
How to make tilapia ceviche:
- Thinly slice the red onion.
- Cut the tilapia fillets into small, bite-sized cubes.
- Remove seeds from the bell pepper and slice into thin strips.
- In a large bowl (glass is preferred), combine the tilapia cubes, red onion, and bell pepper.
- Add salt to taste and mix well.
- Squeeze the fresh lime juice over the mixture, ensuring the fish is well-coated.
- Refrigerate for about one hour to allow the fish to “cook” in the citrus juices.
- It’s ready! When serving, garnish with fresh parsley, cherry tomatoes, or your favorite toppings.
A bit about the history of ceviche:
Ceviche is originally from Peruvian cuisine. Early versions of the dish were recorded in the Mochica culture on the Peruvian coast about 2,000 years ago. It has become a source of national pride and is officially recognized as part of Peru’s cultural heritage.
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