Tilapia Ceviche Recipe

Prepare fish

Pat the tilapia fillets dry with paper towels. Trim any remaining sinew and cut the fillets into 1/2-inch dice (bite-sized pieces). Place the diced fish in a nonreactive bowl (glass or stainless steel).

Make leche de tigre

In a separate bowl, combine the fresh lime juice and lemon juice, fish or seafood stock, minced aji limo, minced garlic, grated ginger, sea salt and black pepper. Taste once (juice will be bright and tangy). Adjust salt and pepper as needed. Add 1 teaspoon extra-virgin olive oil and stir to emulsify slightly.

Cure fish

Pour about two-thirds of the leche de tigre over the diced tilapia ensuring the fish is mostly submerged. Reserve the remaining leche de tigre for finishing and serving. Gently fold in the thinly sliced red onion and 2 tablespoons of chopped cilantro. Cover and refrigerate 12–20 minutes — until fish becomes opaque and slightly firm (don’t over-cure; tilapia cures quickly).

Finish ceviche

After curing, taste a piece of fish for seasoning. Add more salt or a little more lime juice from the reserved leche de tigre if needed. Spoon a small amount of the reserved leche de tigre over the fish when plating to add brightness. Scatter remaining chopped cilantro over the fish.

Rinse and inspect mussels, discard any open ones that do not close when tapped. In a medium saucepan, add 1/2 cup water, white wine (if using), smashed garlic clove and bay leaf. Bring to a simmer over medium heat. Add mussels, cover, and steam for 4–6 minutes, shaking the pan occasionally, until mussels open. Remove mussels with tongs into a bowl; discard any that remain closed. Strain the cooking liquid through a fine sieve and reserve 2 tablespoons. Allow mussels to cool slightly, then remove half of them from the shells (leave half in shells for presentation, if desired). Season lightly with 1/4 teaspoon salt and fold a tablespoon of the reserved leche de tigre into the shelled mussels for flavor (optional).

Cook sweet potato

Place sweet potato slices in a pot of cold salted water, bring to a simmer and cook until tender but not falling apart, 12–15 minutes depending on thickness. Drain and let cool slightly. Alternatively roast: toss with a little oil and roast at 400°F (200°C) for 20–25 minutes until tender. Sprinkle with a pinch of coarse salt just before serving.

Prepare choclo

If using fresh or frozen large-kernel corn (choclo), simmer kernels in salted water 6–8 minutes until tender but firm. Drain and keep warm.

Prepare red onion

If desired, quick-pickle the thinly sliced red onion by covering with a splash of lime juice and a pinch of salt for 5–10 minutes to soften the bite. Drain before serving.

Assemble and garnish

On individual plates or a shared platter, place a portion of cured tilapia in the center. Arrange steamed mussels (some in shell, some shelled), a small pile of choclo, and 2–3 slices of sweet potato around the fish. Scatter toasted cancha over the dish for crunch, add a few cilantro leaves, and tuck lime wedges on the side. Drizzle a spoonful of the reserved leche de tigre over the assembled ceviche and mussels for extra tang. Serve immediately.