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Lindita's Kitchen Tilapia Ceviche

Celebrate your summer festivities with Linditas's Tilapia Ceviche & Fresh Cilantro Lime Rice ~ Dish it up, Wrap it or Dip it! Enjoy Mis Amigos! 

Tilapia Ceviche​ Recipe

2 lbs. Tilapia filets, finely diced.

1 Cup fresh squeezed lime juice (8 large limes)

1/2 Onion, finely diced.

1/2 Cucumber, peeled, seeded and finely diced, add more for that added crunch.

1/2 Large tomato, seeded and finely chopped.

1 Serrano Pepper, seeded and finely diced.

1/4 Cup fresh cilantro leaves, chopped.

Salt & pepper to taste

1 avocado, pitted, peeled, cubed or thinly sliced for topping.

Salsa or hot sauce for topping.​

In a large 9 x 13 baking dish place the diced tilapia, pour fresh lime juice completely covering fish.

Gently combine and cover with plastic wrap and place in refrigerator and chill for at least 20-30 minutes or until fish is completely white. This means it’s fully cooked!

Remove from the refrigerator and place in a strainer and slowly press to drain off the juice.

Discard the lime juice. In a large bowl add all the above ingredients, and toss in tilapia, gently stir and season with salt and pepper. 

Serve it up on a grilled tostada and top with fresh cubed or sliced avocado.

You can also serve it up in a taco or a burrito wrap ~

Cilantro Lime Rice​ Recipe

2 Cups dry long grain white rice    

3 Cups water

2 tsp salt

1 Lime, squeezed

1 Large bay leaf or 2 small

1/4 Cup fresh cilantro leaves, chopped

4 tsp olive oil​

Rinse the rice in a fine mesh sieve until water runs clear, drain well, and set aside.​

Pour water in a large saucepan add rice and 2 teaspoons of oil, salt, and stir well.​

Add bay leaf and a cilantro stem.​

Bring to a boil then reduce heat to low, cover and let simmer until water is absorbed, for about 15-20 minutes.

Remove  from heat and let rest, covered.

Remove bay leaf

Add 2 teaspoons of oil, lime juice and stir in cilantro.

Serve warm.

Chilled white wine or a margarita will definitely complement this meal.


Lindita's Kitchen