📝 About This Recipe
This vibrant Tilapia Ceviche is a refreshing masterclass in balance, featuring delicate freshwater fish 'cooked' solely in the bright acidity of fresh citrus. Inspired by coastal Latin American traditions, this version pairs the mild sweetness of tilapia with tropical mango and creamy avocado for a sophisticated flavor profile. It is a light, protein-packed dish that captures the essence of summer in every bite, making it the perfect starter for a sophisticated garden party.
🥗 Ingredients
The Seafood Base
- 1.5 pounds Fresh Tilapia Fillets (sushi-grade, chilled and cut into 1/2-inch cubes)
- 1.5 teaspoons Kosher Salt (to draw out moisture and season)
The Citrus Cure (Leche de Tigre)
- 1 cup Fresh Lime Juice (approximately 8-10 limes, freshly squeezed)
- 1/4 cup Fresh Lemon Juice (adds a different dimension of acidity)
- 1 clove Garlic (grated into a fine paste)
- 1/2 teaspoon Fresh Ginger (finely grated)
Vegetables and Aromatics
- 1/2 medium Red Onion (very thinly sliced into half-moons)
- 1 piece Habanero or Jalapeño (seeded and minced finely)
- 1/2 cup Fresh Cilantro (roughly chopped)
- 1/2 cup English Cucumber (peeled and diced small)
- 2 pieces Roma Tomato (seeded and diced)
The Tropical Finish
- 1 large Ripe Mango (firm but ripe, diced into 1/2-inch cubes)
- 1 large Hass Avocado (diced just before serving)
- 1 tablespoon Extra Virgin Olive Oil (to round out the acidity)
👨🍳 Instructions
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1
Begin by placing your cubed tilapia in a large glass or stainless steel mixing bowl. Avoid plastic bowls as they can retain odors and react with the acid.
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2
Sprinkle the kosher salt over the fish and toss gently. Let it sit for 5 minutes; this helps firm up the proteins of the tilapia.
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3
Prepare the 'Leche de Tigre' by whisking together the lime juice, lemon juice, grated garlic, and grated ginger in a separate small bowl.
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4
Pour the citrus mixture over the salted fish. Ensure the fish is completely submerged. If not, squeeze a little more lime juice over the top.
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5
Cover the bowl with plastic wrap and refrigerate. Let the fish 'cook' in the acid for 30 to 45 minutes. The fish is ready when it turns opaque and firm to the touch.
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6
While the fish cures, soak your thinly sliced red onions in a bowl of ice water for 10 minutes. This removes the harsh 'bite' and keeps them incredibly crunchy.
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7
Once the fish has reached the desired opacity, drain about half of the citrus juice from the bowl, leaving enough to keep the dish moist and flavorful.
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8
Gently fold in the drained red onions, minced chili, diced cucumber, and diced tomatoes.
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9
Add the diced mango and the chopped cilantro. Use a large spoon to fold the ingredients together carefully to avoid breaking the fish cubes.
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10
Drizzle with the extra virgin olive oil and give it one final, gentle toss. This adds a silky mouthfeel that balances the sharp citrus.
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11
Taste the ceviche. Add a pinch more salt or a dash more lime if needed to make the flavors pop.
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12
Just before serving, gently fold in the diced avocado to ensure it stays intact and doesn't brown.
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13
Transfer to a chilled serving platter or individual glass bowls and serve immediately while ice-cold.
💡 Chef's Tips
Always use the freshest tilapia possible; tell your fishmonger you are making ceviche. Do not over-marinate the fish; beyond 60 minutes, the acid will begin to break down the fibers too much, resulting in a mushy texture. If you prefer less heat, remove the ribs and seeds from the peppers entirely before mincing. Use a very sharp knife when cubing the fish to ensure clean edges and even curing. Keep all your ingredients—including the bowls—chilled throughout the entire process for the best food safety and flavor.
🍽️ Serving Suggestions
Serve with thick-cut, salty corn tortilla chips or plantain chips for a satisfying crunch. Pair with a crisp, cold Sauvignon Blanc or a classic Peruvian Pisco Sour. For a traditional touch, serve alongside a piece of boiled sweet potato or toasted corn nuts (cancha). Present in chilled martini glasses for an elegant, individual appetizer course. A side of hot sauce or sliced radishes can provide an extra kick and visual flair.