Tilapia Ceviche Recipe

Tilapia Ceviche Recipe | Marcela Valladolid

• Level: Easy
• Yield: 6 servings
• Total Time: 30 minutes
• Preparation Time: 15 minutes
• Resting Time: 15 minutes

• 2 pounds tilapia fillets, finely diced* Cook's Note
• 1 cup lime juice (approximately 8 large limes)
• 1/2 cup chopped, seeded tomatoes
• 1/2 cucumber, peeled, seeded, and finely diced
• 1/2 cup finely chopped onion
• 1/4 cup fresh cilantro leaves, chopped
• Salt and freshly ground black pepper to taste
• 1/2 cup clam-tomato juice (suggested: Clamato), optional
• 1 tablespoon bottled hot sauce (suggested: Huichol), optional
• 1 serrano chile, optional
• Grilled tostadas (recipe below) or 6 store-bought tostadas
• Mayonnaise for spreading
• 1 avocado, halved, pitted, peeled, and thinly sliced
• 1 lime, cut into wedges

Grilled Tostadas:

• 6 corn tortillas

1. Place the tilapia in a medium bowl and pour the lime juice over the fish, stirring lightly to coat. Cover with plastic wrap and refrigerate until the fish is opaque and white throughout, about 15 to 20 minutes.
2. Drain and discard the lime juice, gently squeezing the fish to remove excess liquid. Add the tomato, cucumber, onion, and cilantro; season with salt and freshly ground black pepper. If desired, stir in the clam-tomato juice, bottled hot sauce, and minced serrano chile.
3. Spread mayonnaise over each tostada, spoon the ceviche on top, arrange avocado slices over the ceviche, and serve immediately with lime wedges.

Grilled Tostadas Instructions:

1. Preheat a grill or grill pan over medium heat.
2. Place the tortillas on the grill and cook until crisp, or use pre-made tostadas.

Cook's Note: Dicing the fish is easier when it is slightly frozen and yields a cleaner presentation; use a very sharp knife for best results.