Simple Spicy Ceviche

Spicy Ceviche with Jalapenos, lime, tomatoes

There is never a time when I’m not craving fish tacos. I could literally eat them for breakfast. But indulging in deep fried fish tacos with all the fixings on the regular simply eats up too much time. Just kidding, they are hella fattening and that’s why I don’t, in fact, eat them all day, every day.

Now, there is a way to siphon all the favours of delicious fish taco while still practicing so GD restraint in your life and it’s called ceviche. Basically it’s raw fish that’s been “cooked” in fresh lime juice. Simple. Delicious. Not deep fried.

Ceviche with Jalapenos, lime, tomatoes
Simple Spicy Ceviche
(adapted from

2 small tilapia fillets, diced
4 limes, juiced
1 cup grape tomatoes, quartered
1 jalapeno, seeded and thinly sliced
1/2 red haberaro, thinly sliced
1/2 avocado, diced
1/2 cup diced cucumber
1/4 cup red onion, thinly sliced
chopped cilantro
sea salt & fresh cracked black pepper to taste
lime wedges
10-12 tostadas
hot sauce


In a medium bowl, combine tilapia and lime juice and stir. Cover with plastic wrap and refrigerate for 30 minutes (or up to 12 hours).

2. Remove mixture from the refrigerator and drain. Add remaining ingredients to the bowl and generously season with salt and pepper.

3. Cover and refrigerate for an additional 30 minutes.

4. Serve with extra lime wedges, hot sauce and tostadas.

Summer Ceviche with Jalapenos, lime, tomatoes

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