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Tilapia and Shrimp Ceviche

A popular dish throughout Latin America

En español


  • 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 Latino stores. Jalapeño pepper is an acceptable substitute.

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