easy peruvian ceviche tilapia recipe for Busy Families
A fresh, tangy Peruvian-inspired tilapia ceviche with citrus, red onion, jalapeño, and cilantro. It is a refreshing no-stove lunch for warm days, but it must be made with fish intended for raw consumption and kept cold.
Servings 4
Ingredients
- 1 1/2 lb very fresh tilapia fillets suitable for raw consumption, cut into 1/2-inch pieces (680 g)
- 3/4 cup fresh lime juice from about 6 limes (180 ml)
- 1/4 cup fresh lemon juice from about 2 lemons (60 ml)
- 1/2 medium red onion very thinly sliced (about 1 cup or 100 g)
- 1 small jalapeño seeded if preferred and finely minced (about 1 tablespoon or 15 g)
- 1/2 cup chopped fresh cilantro about 20 g
- 1 teaspoon fine sea salt 6 g
- 1/4 teaspoon freshly ground black pepper 0.5 g
- 1 medium ripe avocado diced, for serving (about 200 g)
- 2 cups tortilla chips for serving (about 60 g)
Instructions
- Keep the tilapia refrigerated until ready to use. Pat it dry with paper towels, check carefully for bones, and cut it into even 1/2-inch (1.25-cm) pieces. Place the fish in a cold glass or stainless-steel bowl.
- Pour the lime and lemon juices over the fish. Stir gently so all pieces are coated. Cover and refrigerate for 20 to 25 minutes, stirring once halfway through. The outside of the fish should look opaque while the center remains tender.
- While the fish chills, place the sliced red onion in a bowl of ice water for 10 minutes to soften its sharp bite. Drain very well and pat dry.
- Gently fold the drained onion, jalapeño, cilantro, salt, and pepper into the chilled fish and citrus mixture. Taste and add a little more salt only if needed.
- Spoon the ceviche into chilled bowls. Top with diced avocado and serve right away with tortilla chips. Keep the ceviche cold until serving.