Tilapia Ceviche Recipe Card
User Reviews
5
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Prep Time
30 mins
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Cook Time
4 hrs
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Total Time
30 mins
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Servings
8 servings
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Calories
71 kcal
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Course
Appetizer
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Cuisine
South American
Tilapia Ceviche Recipe Card
Description
Tilapia Ceviche is prepared by cutting fresh tilapia into small pieces and salting them before covering with fresh lime and orange juice. The acid in the juices cures the fish over several hours in the refrigerator, turning it firm and opaque similar to heat cooking. Thinly sliced red onions, jalapeño, lime zest, and sugar add layers of flavor and texture. Cilantro is stirred in at the end for a fresh herbal note.
This ceviche delivers a zesty and refreshing taste with a balance of acidity and mild heat. The curing process yields a tender yet firm fish texture. Serving suggestions include crisp tortilla chips or sides like sweet or white potatoes, reflecting its Peruvian roots.
Key preparation tips are to use a non-reactive glass or ceramic container to avoid metallic tastes and to ensure the fish is fully covered by the citrus. The ceviche is best consumed within 48 hours and not suitable for freezing as it affects texture. While the acid changes the fish's texture, it does not guarantee parasite elimination, so starting with previously frozen fish is recommended. Marinating time can be adjusted for desired firmness.
Ingredients
- 1 pound white fish tilapia works especially well, saltwater
- 1 cup lime juice fresh squeezed - - or enough to cover cubed fish
- 2 Tbsp. orange juice fresh squeezed - or bitter orange is better
- 1 tsp. kosher salt paleo diet: sea salt
- 1 tsp. lime zest
- ¼ tsp. sugar
- 1 jalapeño cored, seeded and diced
- 1 red onion sliced very thinly into half-moons
- 2 Tbsp. cilantro chopped
Instructions
- Cut the fish into small pieces: You can dice it or leave it in pieces up to ½ inch square, but remember that the larger the pieces the longer it will take to “cook.”.
- Salt the fish, then cover with the citrus juice in a non-reactive (glass preferably) container with a lid. Add the sliced onions, jalapenos, lime zest and sugar.
- Chill in the fridge for about 4 hours. When you take it out of the fridge add the cilantro and stir. The "cook" time is the time in the fridge. The acid will "cook" the fish to a nice consistency.
- To serve: place ceviche in a glass bowl and scoop using a plastic serving spoon. DO NOT use a metal spoon because the acid will react with the metal.
- Ceviche is so sharp and acidic it cries out for beer and tortilla chips as an accompaniment -- although you won't find tortilla chips in Peru. In Peru, you will most often find this served with potatoes, either sweet or white.
Notes
- Use fresh limes and ensure the fish is fully submerged in citrus juice during marination.
- Prepare ceviche in a glass or ceramic container to prevent metallic flavors from reacting with the acid.
- Marinate in the refrigerator for about 3 to 4 hours until fish turns firm and opaque.
- Consume ceviche within 48 hours and store it refrigerated in an airtight container.
- Freezing ceviche is not advised as it damages the texture; fresh consumption is preferred.
- Acid does not kill parasites in raw fish; use fish previously frozen at -4°F for at least 7 days to reduce risk.
- The marinating time can be shortened based on the preferred texture but check firmness regularly.
- Use flaky white fish like tilapia, sea bass, grouper, or flounder; avoid oily species.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 71 kcal
% Daily Value*
| Calories | 71kcal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 11g | 22% |
| Fat | 1g | 2% |
| Cholesterol | 28mg | 9% |
| Sodium | 271mg | 11% |
| Potassium | 253mg | 5% |
| Sugar | 1g | 2% |
| Vitamin A | 290IU | 6% |
| Vitamin C | 15.2mg | 17% |
| Calcium | 16mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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