Tilapia Ceviche Recipe

Modified: May 29, 2025 · Published: May 18, 2019 by Analida · • Word count:1735 words. • About 9 minutes to read this article. • This post may contain affiliate links ·

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Tilapia Ceviche is a tangy, tart, and bursting with flavor appetizer of Central and South America. Tender whitefish is "cooked" in lime juice and then served with salty pastry cups. Your tastebuds will sing.

A photo of tilapia ceviche in a stripped bowl with chips and serving plates.

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Ceviche origins
Fish for ceviche
Tips for preparing
Visual steps to make ceviche
Frequently Asked Questions
Tilapia Ceviche Recipe Card

Ceviche is a dish typical of Central and South America. Its origins are highly disputed among various Central and South American countries.

Ceviche origins

Before the Spanish conquest, the indigenous people prepared ceviche by marinating it in a fermented juice called "chicha", which comes from maize. Once the Spanish arrived, the use of citrus became prevalent. As a side note, I want to add that it was the Arabs who introduced citrus fruits to Spain (they occupied the Iberian peninsula for about 700 years). I have also read some sources who say that the Spanish nobility who came to the New World brought with them Arab cooks who employed the use of citrus in pickling fish.

A red serving plate with a large bowl of tilapia ceviche.

Fish for ceviche

Ideally, ceviche calls for a mild white fish. Here in the U.S. I use tilapia, since the fish I grew up with-corvina ( mild tasting white fish with firm meat) is not readily available in my area. I don't think that taste or texture are sacrificed by using tilapia. Ceviche also lends itself to octopus or even shrimp. Check out my recipe for shrimp ceviche.

In Latin America it is common to see ceviche as an appetizer at most seafood restaurants and also at many appetizer parties.In many South American countries it is sold as street food. While growing up it was always a staple at Christmas and New Year's. I have served tilapia ceviche to my sushi shy friends and they have all loved it, since I tend to fib a bit and tell them that it is "pickled." They still don't know my little secret!!!

This dish is so popular in Panama all the grocery stores sell small pastry cups to serve with ceviche. Here in the USA I serve my tilapia ceviche with Scoops!

Tips for preparing

Use fresh limes put all the sliced pieces of tilapia in a glass or ceramic dish. Do not use a metal prep bowl.
Be sure to use enough lime juice to cover the tilapia and you can cover it with plastic wrap and put it in the refrigerator while the acid "cooks" it. The tilapia will actually turn white just as when you cook with heat.
When the tilapia turns a bit firm and white it will be done. This usually takes 3 to 4 hours.
Freezing it is a no no. You can eat it up to two days later, but the fish will become progressively softer.
If you want to make ceviche that really has some heat we would take 3 or 4 of the Panamanian version of the habanero or scotch bonnet peppers, core them, remove the seeds and place large slices into the dish while the lime juice cooks the fish. Once it is finished and ready to serve, remove the slices of those habanero peppers.
Just as a disclaimer as this is not cooked with heat but with citrus acid: Consuming raw or undercooked seafood may increase the risk of foodborne illness. (I have never ever had an issue and I always us all fresh ingredients.)

Visual steps to make ceviche

A collage of photos showing the ingredients and steps to make ceviche de tilapia.

Gather all your ingredients before you begin and have them ready. Chop all the veg, cube the fish into ½ inch pieces, squeeze the citrus.
Place the fish in a glass or ceramic dish. Do not use a metal bowl as it will react with the citrus. Add the salt to the fish first.
Add the fresh lime juice to the fish.
Next, add the orange juice, red onion slices, lime zest, and diced jalapeño.
Be sure the fish is completely covered with the juice. This allows it to "cook" the fish. Chill this in the refrigerator for 4 hours. When you are ready to serve add the chopped cilantro.

Frequently Asked Questions

How long can I store the ceviche?

You should consume the ceviche within 48 hours. Keep it in the refrigerator in an airtight container.

Can I freeze ceviche?

Unfortunately this would ruin the texture of the fish and not be good. Eating it fresh is best.

Do the citrus juices kill any parasites found in raw seafood like sushi, shashimi, ceviche or gravlax?

Do the citrus juices kill any parasites found in raw seafood like sushi, shashimi, ceviche or gravlax? No, as you have seen on many restaurant menus there is a risk of eating raw or undercooked seafood. However, I always make my ceviche with fish or shrimp that has been frozen then thawed. If the seafood is frozen to -4°F for 7 days this will kill any parasites. I have a separate freeze unit for storing various foods and I keep it at the coldest setting which is -10°F. Use a freezer thermometer to check and most commercial frozen seafood has been previously frozen to -35°F. The Seafood Health Facts site has a lot of information on this.

Can I shorten the marinating time?

Yes, I would typically marinate 4 hours for a firmer texture but you can check the firmness to your liking while it is in the refrigerator.

Can I use another type of fish to make ceviche?

Yes, but it is best to use a white flesh flakey type of fish. These types of fish would include sea bass, grouper, flounder and of course tilapia or shrimp. Avoid fish that are oily like herring, salmon, mackerel, sardines, tuna or trout.

I hope you enjoy this dish. As I said earlier, I grew up with this dish and we also make it with shrimp. If you want to try it with shrimp here is my recipe for shrimp ceviche.

Love the flavors of Latin America?

Easy Shrimp Mofongo - Mashed and fried plantains are served with a sofrito-based stew and buttery shrimp. This dish hails from Puerto Rico and the Dominican Republic.

Jibarito - A breadless "sandwich" that was created in Chicago by a Puerto Rican cook. He filled the fried plantain planks with stewed beef, lettuce, tomato, cheese, and garlicky sauce.

Queso Fresco - If you LOVE Latin American cheese this is how you can make it at home. Who turns down more cheese?

Yuca Strips- The Latin American french fry. Deep fried yuca are served with a garlicky homemade mayo.