Ceviche Recipe

Prepare fish

Rinse the tilapia fillets under cold water and pat dry with paper towels. Using a sharp knife, cut the fillets into uniform 1/2-inch cubes so the citrus will penetrate evenly.

Marinate

Place the cubed fish in a nonreactive (glass or ceramic) bowl. Pour the lime and lemon juice over the fish until the pieces are fully submerged. Sprinkle the salt and black pepper over the fish and gently stir to combine. Cover with plastic wrap and refrigerate for 20–30 minutes, stirring once halfway through, until the fish turns opaque and feels firm to the touch. Note: If you prefer a firmer texture, marinate up to 45 minutes; avoid much longer or the fish will become overly firm and 'cooked' through.

While the fish marinates, prepare the vegetables. Thinly slice the red onion and place in a small bowl of cold water for 5–10 minutes to mellow the bite, then drain and pat dry. Core and seed the tomato, then dice into small pieces. Finely mince the jalapeño (remove seeds for less heat). Chop the cilantro. When the fish is opaque and mostly 'cooked' by the citrus, drain about half of the marinade from the bowl (leave enough to keep the ceviche moist and flavorful). Add the drained red onion, diced tomato, minced jalapeño, and chopped cilantro to the fish and gently fold to combine.

Taste the ceviche and adjust seasoning: add more salt or a small squeeze of lime if needed. Stir in the extra-virgin olive oil to round the flavors. If using avocado, gently fold in the diced avocado last to avoid mashing it.

Transfer the ceviche to a chilled serving bowl or individual cups. Serve immediately with tortilla chips or on tostadas, and lime wedges on the side. Ceviche is best eaten fresh within 2 hours of mixing; do not store at room temperature. If refrigerating leftovers, keep for up to 24 hours in an airtight container and note that texture will continue to firm as it sits.