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Nutrition Facts
Serving Size 1 (314g) Recipe makes 6 servings
Calories 189
Calories from Fat 26		(13%)
Amount Per Serving		%DV
	Total Fat 2.9g	4%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 0.8g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 75mg		25%
Sodium 83mg		3%
Potassium 689mg		19%
Total Carbohydrate 14.2g		4%
	Dietary Fiber 3.8g	15%
	Sugars 3.3g
Protein 31.6g		63%
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Ceviche

Recipe #362533 | 2½ hours | 2 hours prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Tiny_Toodles
Mar 23, 2009

This can be eaten on tostadas, as a dip for chips, or if you are on a diet like I am, it can be eaten as a refreshing salad or in lettuce wraps.

1
Begin by cutting the tilapia into very tiny pieces about the size of a green pea. Place the cut up fish in a glass or plastic bowl.
2
Juice all 10 limes into the bowl with the fish. Sprinkle 1 tsp salt over the fish and lime juice and mix thoroughly.
3
Allow the fish to sit at room temperature in the lime juice for 2 hours until the fish is cooked and turns white.
4
Pour half of the lime juice out of the bowl and discard. Add the tomatoes, cilantro, jalapenos, and onion in with the fish and mix well.
5
Place plastic wrap over the bowl and store in the refridgerator for 30 minutes to allow the flavors to meld.
6
Season with salt to taste and serve.