Mmm! Ceviche!

I’m planning on making my very first batch of Ceviche for dinner tonight. What?! What is  ceviche? Well let me tell you my friend. Wiki says:


Ceviche[6] (also spelled cebiche or seviche)[7][8] is a seafood dish popular in the coastal regions of the Americas, especially Central and South America, and the Philippines.[3] The dish is typically made from fresh raw fish marinated in citrus juices such as lemon or lime and spiced with chilli peppers. Additional seasonings such as onion, salt, coriander/cilantro, and pepper may also be added. Ceviche is usually accompanied by side dishes that complement its flavors such as sweet potato, lettuce, corn, or avocado.

I have been waiting all week to make this dish (I’m practicing Lent and so I’ve been putting off any seafood dishes for Friday.) Now that it’s here, I’m excited. Ha! Excited over seafood?! Yep, you should see how excited I get over Chili’s and or a local Taqueria. Yummy! I just love food in general.


Alright, so I thought since I already gave you the heads up about what Ceviche really is, shall we post the recipe in case you want to try it tonight as well? Yep, let’s do so:



  • 2 pounds tilapia fillets, finely diced* see Cook's Note
  • 1 cup lime juice (about 8 large limes)
  • 1/2 cup seeded chopped tomato
  • 1/2 cucumber, peeled, seeded and finely diced
  • 1/2 cup finely chopped onion
  • 1/4 cup chopped fresh cilantro leaves
  • Salt and freshly ground black pepper
  • 1/2 cup clam-tomato juice (recommended: Clamato), optional
  • 1 tablespoon bottled hot sauce (recommended: Huichol), optional
  • 1 serrano chile, optional
  • Grilled Tostadas, recipe follows, or 6 purchased tostadas
  • Mayonnaise, for spreading
  • 1 avocado, halved, pitted, peeled, and thinly sliced
  • 1 lime, cut into wedges



Put the tilapia in a medium bowl. Pour the lime juice over the fish and mix gently to combine. Cover with plastic wrap and chill in the refrigerator until the fish is white throughout, about 15 to 20 minutes.

Remove from the refrigerator and drain off the lime juice, gently squeezing the fish with your hands.

Discard the lime juice. Add the tomato, cucumber, onion, and cilantro. Season with salt and pepper, to taste. Add the clam-tomato juice and the hot sauce and chile, if using.

Spread the tostadas generously with mayonnaise and top with the ceviche. Arrange the avocado slices on top of the ceviche and serve immediately with the lime wedges alongside.


Grilled Tostadas:

  • 6 corn tortillas

Heat a grill or grill pan over medium heat.

Put the tortillas on the grill or grill pan, and let them dry out until they are crunchy. Purchased tostadas can be substituted.


Recipe Credit:

Marcela Valladolid @ Food

Picture Credit: