Tilapia Ceviche
Bright, refreshing, and bursting with vibrant flavors, this tilapia ceviche recipe is the perfect way to enjoy a healthy, no-cook seafood dish. Tender bite-sized pieces of tilapia are "cooked" in the acidity of freshly squeezed lime juice, resulting in a firm and opaque texture that ensures peak freshness. Complemented by sweet Roma tomatoes, zesty red onions, spicy jalapeño, and the bold herbal notes of cilantro, this ceviche packs a delicious punch. Creamy avocado adds a velvety contrast, while optional crispy tortilla chips provide a satisfying crunch for dipping. Ready in under an hour, this gluten-free and protein-packed dish is ideal for a light lunch, appetizer, or party offering. Perfect for ceviche lovers and seafood enthusiasts alike!
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Recipe Information
Ingredients
- 1 lb tilapia fillets
- 1 cup lime juice (freshly squeezed)
- 1 small red onion
- 2 Roma tomatoes
- 1 jalapeño pepper
- 1 bunch cilantro leaves
- 1 avocado
- 1 tsp salt
- 0.5 tsp black pepper
- 1 bag tortilla chips (optional, for serving)
Instructions
Rinse the tilapia fillets under cold water and pat them dry with paper towels.
Using a sharp knife, cut the tilapia into small bite-sized pieces (approximately 1/2 inch cubes).
Place the diced tilapia into a large glass or ceramic bowl (avoid using metallic bowls as the acidity of the lime juice may react with the metal).
Pour the freshly squeezed lime juice over the tilapia, ensuring all the pieces are fully submerged. Cover the bowl with plastic wrap and refrigerate for 30-60 minutes, stirring occasionally. The lime juice will 'cook' the fish, turning it opaque.
While the fish is marinating, finely dice the red onion, Roma tomatoes, and jalapeño pepper (remove seeds for less heat). Rinse and chop the cilantro leaves. Cube the avocado just before adding to prevent browning.
Once the fish is fully 'cooked' in the lime juice (the pieces should appear opaque and firm), drain off the excess lime juice, leaving a small amount to keep the ceviche moist.
Add the diced red onion, Roma tomatoes, jalapeño, and cilantro to the bowl with the fish. Gently toss to combine.
Season with salt and black pepper to taste. Gently fold in the avocado cubes last to avoid mashing them.
Serve the ceviche chilled with tortilla chips on the side, or enjoy it as is for a light and zesty dish!
Nutrition Facts
Calories |
1963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.1 g | 109% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 3476 mg | 151% | |
| Total Carbohydrate | 186.2 g | 68% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 13.6 g | ||
| Protein | 139.2 g | 278% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 3683 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
