Tilapia and Shrimp Ceviche

Ceviche is a dish enjoyed in many Latin countries, though it is especially popular in Peru and Ecuador. In this version, we use tilapia, which is an economical fish with a nice, firm texture and mild flavor.


2 pounds tilapia filets (you can also use other kinds of fish with a firm texture, such as grouper, sole or sea bass)
8 ounces medium shrimp, peeled and deveined
1 red onion cut into long, thin strips (julienned)
1 clove garlic, finely chopped
1 teaspoon ginger, very finely chopped
¾ cup lime juice
¼ cup lemon juice
½ finely chopped chili pepper (ají limo)*
Salt and pepper to taste
1 teaspoon finely chopped cilantro
2 teaspoons extra virgin olive oil


1. Cut fish into small cubes and place in a glass bowl.
2. Place shrimp into a pan of boiling water. As soon as they turn pink, take them out of the pan, drain and place in a bowl of water and ice cubes. Leave them to cool for 1 to 3 minutes. Drain and add to the fish.
3. Add the rest of the ingredients: onion, chili, garlic, ginger, salt, pepper, olive oil and cilantro. Stir.
4. Add the lime and lemon juice. Wait 5 minutes, taste, and add more salt if necessary.

* You can find the Peruvian chili pepper, ají limo, in Latin grocery stores. Jalapeño pepper is an acceptable substitute.

To learn more about me or my recipes, visit me at DenisseOller.com and at AARP, where I am a chef and nutrition expert.

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