Mexican-Style Ceviche

  • Cooking and Prep: 2 h 10 m
  • Serves: 6
  • No Allergens

Ceviche is thought to be of Mexican origin, and is still very popular in Mexico today. This is an excellent low-fat dish.

Ingredients (12)

Main ingredients

Start Cooking


  1. Place tilapia in a medium bowl. Pour lime juice over fish and mix gently to combine. 

  2. Cover and refrigerate for approximately two hours.


For more uniform squares it is best to have fishmonger cut them for you!


  1. Remove from refrigerator and drain off lime juice, patting the fish with a paper towel to dry. (Discard the juice). Add remaining ingredients and combine, mixing gently.

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