Tilapia Ceviche

Don’t overthink things, people, because the best things in life are simple, without want, and are sitting right there next to you.

This week’s cooking challenge over at Reddit is “Marinating”, and I was completely overthinking what I was going to do, because marinating is definitely not something I do — unless I’m making Thomas Keller’s fried chicken, which is something you should definitely do sometime (and look forward to a future post about this and other favorite recipes).  The only thing I had in the house at the time was tilapia, and I was thinking about all these different soy and mustard marinades I was going to piece together before baking the fish, but it all sounded lame and uninspired.   I’d finally settled on a tilapia carpaccio, because that felt at least a little more novel.

Then in a conversation about tilapia and the challenge and the desperate need for seafood — because it’s difficult to incorporate seafood in this stupid diet while making the large portions of food that need to be parceled out over several days — one of my diet/teaching partners offhandedly (and hungrily) mentioned “or ceviche…”  And I immediately knew three things:

a) I already had all the ingredients for this in the fridge


d) it wasn’t a suggestion; it was an order.  And I do what I’m told.

So, here it is, and this is a short, simple post, because the ceviche is equally simple.

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Tilapia ceviche ingredients

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Tilapia Ceviche


4 Tilapia Filets, cut into small dice

5 limes, halved

1 Roma Tomato, seeded and diced

1/2 Cucumber, skinned and seeded

1 small handful Cilantro, finely minced

1/4 Red Onion finely minced

1/4 Serrano Chili, minced and leave the damn seeds in, dammit.

salt, pepper to taste


  • Freeze the tilapia for 15-20 minutes until firm (or let thaw at room temperature for 30 if already frozen).  You want them to be mostly firm when you dice them up.
  • Toss that in a bowl and squeeze the juice of 4 of your limes over it.  Stir and let sit while you prepare the other ingredients.
  • Throw in the rest of the ingredients, and add the salt and pepper, and stir to incorporate.
  • Press the mess down until the lime juice is visible at the top of the mixture.  Cover and refrigerate for at least 30 minutes.
  • You may need to stir and press down a few more times, just to ensure all the fish is evenly “cooked” by the lime juice.
  • Put it on a tostada and put it in your mouth.


Side Note: eat like a Mexican.  You’ll be happier for it.



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