Ceviche Recipe

Time45m

Serves4

Fresh tilapia diced with onions, tomatoes, cilantro, fresh jalapeño, lime juice and sliced avocado. Served with chips or crackers.

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Ingredients

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1
Dice the Tilapia
Start by rinsing the tilapia fillets under cold water. Pat them dry with a paper towel. Using a sharp knife, dice the tilapia into small 1/2-inch cubes.
2
Marinate the Fish
In a large glass or ceramic bowl, combine the diced tilapia with lime juice. Ensure that the fish is fully submerged in the lime juice. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, allowing the fish to 'cook' in the acidity of the lime juice.

3
Chop the Vegetables
While the fish is marinating, finely chop the red onion, tomatoes, and fresh cilantro. For the jalapeño, remove the seeds and membranes (for less heat if desired) and finely chop. Set all chopped vegetables aside.
4
Prepare the Avocado
Just before serving, slice the avocado in half, remove the pit, and scoop the flesh out with a spoon. Dice the avocado into small cubes and set aside.

5
Mix Everything Together
Once the tilapia has marinated for at least 30 minutes, remove it from the refrigerator. Gently fold in the chopped red onion, tomatoes, cilantro, and jalapeño into the marinated fish, being careful not to mash the fish.
6
Serve
Spoon the ceviche into a serving bowl and top with diced avocado. Serve immediately with chips or crackers on the side for dipping.