Cool down summer with ceviche, the ultimate Latin fish dish.

Prep time: 15 minutes | Cook time: 30 minutes (includes fish marinating in the lime juice time)


2 pounds tilapia fillets or other boneless white fish, diced

1 cup lime juice (about 8 large limes)

3 medium Roma tomatoes, chopped

1/2 cucumber, peeled, seeded and diced

1/2 cup white onion, diced

1/2 cup fresh cilantro leaves, chopped

1 serrano chile, finely chopped

Salt and pepper to taste

8 Hand Made Style Tortillas, Corn, Yellow or White

1 avocado, halved, pitted, peeled, and thinly sliced

Garnish Ideas: 2 limes, cut into wedges, Cholula hot sauce, cotija cheese crumbles


Put the tilapia in a medium bowl. Pour the lime juice over the fish and mix gently. Cover with plastic wrap and chill in the refrigerator until the fish is white throughout, about 20 to 30 minutes.

While fish is in the refrigerator, combine tomatoes, cucumber, onion, cilantro, and Serrano chile in a large bowl. Remove fish from the refrigerator and drain off the lime juice, gently squeezing the fish with your hands. Discard the lime juice. Gently combine the fish with the rest of the ingredients. Season with salt and pepper, to taste.

Heat tortillas on an open gas flame, flipping once or twice to warm and soften, working towards slight burn marks on both sides; or warm tortillas on both sides in a hot skillet. Lay each tortilla on a flat work surface, place a large spoonful of ceviche in the center; top with avocado slices and a sprinkle with cotija cheese. Serve immediately with the lime wedges and Chalula alongside.

Number of Servings: 8

Per Serving:

Calories: 260 | Total fat: 7 grams | Total carbohydrates: 23 grams | Dietary fiber: 5 grams | Protein: 29 grams