Tilapia Ceviche

Tilapia Ceviche

14 Reviews 3 Pics
  • Prep

    20 m
  • Ready In

    1 h 20 m
Recipe by  Samantha

“This ceviche is so refreshing on hot summer days! Can eat it for snack or have it as an appetizer for your summer BBQ!!”

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Adjust Servings

Original recipe yields 15 appetizer servings.



  1. Chop the raw tilapia into small pieces, and place in a large bowl. Pour in enough lime juice to cover the fish.
  2. Mix the tomato, red onion, and cucumbers into the bowl. Stir in the cilantro. Season with salt and pepper.
  3. Allow the ceviche to marinate, refrigerated, for at least an hour. Taste for seasoning before serving; add salt and pepper if necessary.

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Reviews (14)

Rate This Recipe


i would suggest letting this marinate for 24 hrs. My family has made ceviche for years fish and shrimp. and that is the safest time plus it gives it a better flavor



One thing I would like to add is that it should sit for at least 5 hours if the fish is raw, I personally am scared of that, so I just bring a pot of water to a boil and then add the tilapia for about 5-7 minutes until all white then drain water and shred fish and add everything else. Although I did not use the cucumber, and I like white onion.

Amanda E.

Amanda E.

I cut the recipe down to only 2 fillets and still needed just about the same amount of limes, cucumber and tomato the recipe calls for. I also added Mango for additional flavor. After resting for only an hour and twenty minutes as called for, still tasted VERY raw. Tried tasting again the next day and was much better (about 24 hrs after making) so only 3 stars in my book.

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Amount Per Serving (15 total)

  • Calories
  • 92 cal
  • 5%
  • Fat
  • 1 g
  • 2%
  • Carbs
  • 9.9 g
  • 3%
  • Protein
  • 13.2 g
  • 26%
  • Cholesterol
  • 22 mg
  • 7%
  • Sodium
  • 68 mg
  • 3%

Based on a 2,000 calorie diet



previous recipe:

Ceviche Peruano


next recipe:

Avocado and Tilapia Ceviche