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Ceviche with Tilapia

This Ceviche with tilapia is a simple and delicious meal. It's perfect for summer when you don't want to cook or for a lighter meal all year round. Save the recipe today!
5 from 6 votes
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Course: Appetizer, dinner, lunch
Cuisine: Mexican, Peruvian
Keyword: ceviche with tilapia, recipe for ceviche with tilapia, tilapia ceviche
Prep Time: 10 minutes
Cook Time: 2 hours
Servings: 6 people
Author: Rachel Quenzer


  • 1 cup lime juice, freshly squeezed About 10 - 15 limes
  • 1/4 cup lemon juice, freshly squeezed About 2 -3 lemons
  • 3 fresh tilapia filets, chopped into cubes
  • 1 cup cherry tomatoes, halved
  • 1/4 - 1/3 cup red onions, diced or sliced thin
  • 3 carrots, sliced thin
  • 4 radishes, grated
  • 1 cucumber, sliced and cubed
  • 1/2 cup cilantro
  • 2-3 tsp. sea salt
  • 1 tsp. fresh cracked black pepper
  • Optional: 1 avocado cubed
  • Optional: Chips for serving
  • Optional: 2 tsp. hot sauce


  • Mix together the lime and lemon juice in a bowl and add the tilapia. Make sure the all the tilapia is covered by the citrus juices. This is how it will cure. If it isn't covered, it won't cure properly.
  • Cover the bowl and add it to the refrigerator for two hours. You can shake it around every so often if you like just make sure all the fish is covered again.
  • Add the vegetables and other ingredients to a separate bowl. Then add the tilapia. Pour about 1/2 - 3/4 of the lime and lemon juice mixer over everything.
  • Salt and pepper to taste. Served chilled.