Tilapia Ceviche, Peruvian Style

Tilapia Ceviche, Peruvian Style


1 pound tilapia
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
1/4 tsp. sugar
1 jalapeno cored, seeded and diced
1 red onion sliced very thinly into half-moons
2 Tbsp. chopped cilantro



Cut the fish into small pieces: You can dice it or leave it in pieces up to 1/2 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, tortilla chips and avocado 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.


Recipe Notes

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.

If you want to make ceviche that really has some heat, take 3 or 4 habanero 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 peppers.