Tilapia Ceviche (Costa Rican Style)
This Costa Rican Tilapia Ceviche is light, fresh, and full of tropical flavor. Made with diced tilapia, lime juice, red onion, tomato, and cilantro, it’s a simple yet vibrant dish that captures the essence of coastal cooking.
Equipment
- Bowls and spoons
- chopping board and knife
- lemon juicer
Ingredients
- 2 lbs of fresh tilapia
- 1 red onion
- 8-10 limes/lemons
- 3 tomatoes
- 1 small bunch of cilantro
- 1 teaspoon of black pepper
- 2 teaspoons of sugar
- 2 ½ teaspoons of salt
- Chile jalapeño to taste
Instructions
- Separate the thinner part of the tilapia from the thicker part. Cut the thin pieces into long strips, then into cubes. Slice the thicker part in half to make it thinner, and repeat the same process so all pieces are about the same size. Place the fish in a mixing bowl.
- Cut the red onion in half, remove the skin, slice lengthwise, then dice. If you prefer smaller pieces, mince to your liking. Add to the bowl with the fish.
- Squeeze enough lime or lemon juice to fully cover the fish and onion. Mix to coat evenly. Let sit while you prep the rest.
- Optional: Cut tomatoes into wedges, remove the seeds, then slice into strips and dice. Add finely chopped pickled jalapeños and chopped cilantro to the same bowl. Give it a quick stir just to combine, then add this mixture to the ceviche bowl.
- Add black pepper, sugar, and salt. Mix gently to combine.
- Refrigerate for at least 20 minutes so the citrus can finish “cooking” the fish.
- Taste and adjust seasoning with more salt, black pepper, jalapeños, or a touch of sugar if needed.
- Serve in small cups. Optional: garnish with avocado slices and serve with tortilla chips or regular crackers.
Notes
- Use firm, fresh fish with no strong smell, and buy it the same day you plan to make your ceviche.
- Keep all fish pieces about the same size so every bite feels balanced and the ceviche looks beautiful when served.
- Bottled lime juice can taste flat or bitter. Freshly squeezed makes a world of difference.
- Refrigerate for 20–30 minutes so the lime finishes “cooking” the fish and all the flavors come together. Serve right after chilling.
- Acid reacts with aluminum or copper and can leave a metallic taste. Use ceramic, glass, or stainless steel bowls instead.
- Ceviche is best enjoyed the same day. You can refrigerate it up to 24 hours, but after that the fish loses its texture and flavor, and the risk of foodborne illness increases.
- In Costa Rica, we love ceviche caldoso, with plenty of broth or juice. Some people add sparkling water, clear sodas like 7UP or ginger ale, or even orange soda to balance the acidity.