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–+ servings
Ceviche de Pescado (fish ceviche) served in a white platter with a fresh bunch of cilantro on the side.
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5 from 1 vote

Ceviche de Pescado

This refreshing, tangy Ceviche de Pescado recipe (Fish Ceviche) is made with fresh tilapia fillets and surrounded by red onions, red, green peppers, tomatoes, avocado, and fresh cilantro. An excellent dish for any time throughout the year and perfect for entertaining a small or large crowd.
Prep Time10 minutes
Cook Time45 minutes
Course: Appetizer, Dinner, Entertaining, Lunch
Cuisine: Latin, Puerto Rican
Servings: 5
Calories: 198kcal
Author: Catherine Arena

Ingredients

  • 1 pound tilapia fillets or other white fish like cod, bass, halibut
  • 2 tomatoes rinsed and chopped (remove seeds if you like)
  • ½ red pepper rinsed and chopped
  • ½ green pepper rinsed and chopped
  • ½ cucumber rinsed, seeds removed and chopped
  • ½ red onion chopped or thinly sliced
  • 6 limes juiced
  • handful of cilantro rinsed and chopped
  • 1 avocado cubed
  • salt and pepper to taste

Instructions

  • Rinse all the limes to remove any bacteria on the skin and cut them in half.
    Juice the limes into a bowl and set aside.
  • Rinse the fish fillets under cool water and lay on a cutting board.
    Cut the fillets into long strips and then into small cubes.
  • Add the fish cubes to a plastic or glass bowl, and top with the lime juice. Make sure all the pieces are covered with the lime juice, cover the bowl, and place in the refrigerator for 45 minutes.
  • Remove the bowl from the refrigerator and top with the chopped veggies and cilantro. Stir all the ingredients together.
  • Add salt and pepper to taste and cover ceviche. Return it to the refrigerator for another 30 minutes.
  • Add the avocado at the end when you’re ready to serve. Stir again. Enjoy!

Notes

WHAT TO SERVE WITH CEVICHE DE PESCADO?

There are many options here!
  • thinly sliced plantain chips
  • tortilla chips
  • crostini
  • tostadas
  • served inside a halved avocado like in this Stuffed Avocado Cauliflower Ceviche recipe or use half a pineapple hollowed out.
If you would like to serve it as a main dish, serve it beside Arroz Blanco (Puerto Rican White Rice), Coconut Rice, or Cilantro Lime Rice.
 

Key Points to Remember

  • Consuming fish that has not been treated and prepared carefully can lead to food poisoning. (Ex. cross-contamination with other raw proteins)
  • It can be dangerous for the elderly, children, pregnant women, and immunocompromised individuals.
  • Lime juice and other citrus juices, cannot completely eradicate microorganisms in the same way as heat can.

Nutrition

Serving: 5g | Calories: 198kcal | Carbohydrates: 17g | Protein: 21g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 56mg | Potassium: 770mg | Fiber: 6g | Sugar: 5g | Vitamin A: 947IU | Vitamin C: 61mg | Calcium: 54mg | Iron: 2mg