This recipe is fairly easy, and the mise en place can be prepared in around 20 minutes, while the actual marination of the tilapia takes around 1 hour and 20 minutes. This recipe inculcates about 15 servings.
Prep Time20 mins
Cook Time1 min
Total Time21 mins
Servings: 15 Servings
- 15 juice of limes
- 1 large tomato finely diced
- 1 large red onion finely diced
- 2 cucumbers peeled, seeded and finely diced
- 1/2 bunch of cilantro finely chopped
- Seasoning to taste
Chop the tilapia filets into small pieces, place them into a large bowl and cover them with lime juice. The lime juice should be enough to cover the fish, but not cause them to float in a pool of juice.
Mix the chopped tomato, red onion, cucumber and cilantro into the bowl. Add salt and pepper to taste.
Now, it's just a waiting game! Allow the tilapia to marinate in the lime juice for at least an hour. The key is to find the right amount of time for marination as anything less would mean your tilapia is left raw, and anything more would cause your tilapia to overcook. Taste for a check of the salt and pepper amount before serving and adjust if necessary.
We recommend freshwater raw blue tilapia for this recipe as it has a more fresh and vibrant look, while also being tasteful. Because tilapia is mainly a freshwater fish, you should look out for sellers who try convincing you that their tilapia is seawater fish. You need to be very cautious about where you buy your fish from as some places aren’t exactly pollution free, and the polluted waters can be harmful to the fish. So, get yourself a perfect fish seller and your ceviche will become one of the most popular dishes amongst your friends.
If you want a kid-friendly variety of the dish, we recommend that you boil the fish before doing the ceviche process. The fish should be boiled halfway so that the acid does not overcook the fish once it has been applied. Also, boiled tilapia may be the best option for your children as they would not be able to wrap their heads around eating raw fish.
Using fresh fish as opposed to the commercially processed kind ensures that you get the freshest product. Commercially processed fish does not allow you to see the whole fish, and you can't be sure whether the fish is fresh or more than a week old. Also, commercially processed fish is usually frozen, and there are many disadvantages of using frozen fish (especially in ceviche), including the reduced shelf life, the leeching of the fish's juices when it is defrosted, etc.
In the US you can get the best tilapia from most major cities including Washington, Philadelphia, Houston and Oklahoma City.
We find that mojitos go best with tilapia ceviche as the sweetness from the mojitos is perfect to cut across the tanginess of the ceviche. Also, we guarantee that you will stay refreshed from this combination on a hot summer’s day. So, go ahead and try this flavorful South American combination! It’ll be so good that you’ll be left craving for more.