Shrimp/Tilapia Ceviche

Shrimp/Tilapia Ceviche

4.5 of 5 (11)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 106.9
  • Total Fat: 1.6 g
  • Cholesterol: 75.8 mg
  • Sodium: 277.8 mg
  • Total Carbs: 8.2 g
  • Dietary Fiber: 1.3 g
  • Protein: 16.2 g

View full nutritional breakdown of Shrimp/Tilapia Ceviche calories by ingredient


A fabulous dip or put on top of a tostada chip for dinner! A fabulous dip or put on top of a tostada chip for dinner!
Number of Servings: 12



    Night before:
    1 lb raw shrimp
    1 lb tilapia
    10 limes

    Peel and detail the shrimp then chop both the shrimp and the tilapia into itty bitty tiny pieces and put into a bowl. Squeeze the juice of 10 limes into the bowl with the raw fish. Stir then cover with saran wrap and put in the fridge.

    Next day:
    Stir the fish and lime mixture, you are looking for the shrimp to be all pink to know that the lime juice has finished 'cooking' it. If it isn't then you may need more lime juice added.

    6-8 Roma Tomatoes
    1 bundle of green onions
    1 bundle of cilantro
    1/2 a jalapeno
    1 lime
    Salt to taste

    Chop all ingredients (except lime) finely and put in a seperate large bowl from the fish. Mix all ingredients. When the fish has completed cooking, scoop out with a spoon that has the ability to drain the juice and add the fish to the vegetable mixture. Stir all ingredients together and add the juice of one fresh lime. Salt to taste and enjoy!


See notes in Ingredient List

Member Ratings For This Recipe

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    1 of 1 people found this review helpful
    Mmmm, this was really good. I made it with some homemade paprika cumin tortilla chips. I wish I would've used more jalapeno, as it wasn't very spicy, but I'll adjust that next time. Thanks! - 3/14/11

  • no profile photo

    Pretty good if you like seviche. - 6/21/19

  • no profile photo

    Very Good
    tasty - 1/29/19

  • no profile photo

    This is the most delicious recipe I think I have ever gotten online! I made it a few weeks ago for the first time. I served it over lettuce as a dinner / salad. I also added a bit of celery and some avocado and left out the jalapeno. I liked it so much I am making it again! - 6/17/09

  • no profile photo

    Great recipe!!!! well worth the CHOPPING!
    I used 1- 1/2 lb of shrimp
    1/2lb of tilapia
    subbed 1/2 scotch bonnet pepper for jalepeno
    add 2 tbsp of mexican green salsa

    Thank you!
    - 4/18/09