Avocado and Tilapia Ceviche


This is a twist on a simple Peruvian ceviche. The avocados add some bulk and a creamy texture, while tortillas make it quick and easy to eat. Save leftover juice as an excellent hangover cure.

Prep Time:
20 mins
Additional Time:
4 hrs
Total Time:
4 hrs 20 mins
20 servings


  • 2 pounds tilapia fillets, cut into cubes, or more to taste

  • 2 small semi-firm avocados, cut into cubes, or more to taste

  • 8 cloves garlic, minced, or more to taste

  • 1 habanero pepper, minced

  • 2 teaspoons chopped fresh cilantro

  • 1 teaspoon salt

  • ½ teaspoon ground black pepper

  • teaspoon ground ginger (Optional)

  • 30 fluid ounces lime juice, or as needed

  • ½ large red onion, finely chopped

  • 20 small flour tortillas, or as needed (Optional)


  1. Mix tilapia, avocados, garlic, habanero pepper, cilantro, salt, pepper, and ginger in a bowl. Pour enough lime juice over tilapia mixture to cover completely. Arrange onions over mixture without submerging into the lime juice. Cover bowl with plastic wrap and refrigerate until fish is tender and opaque, at least 4 hours.

  2. Spoon ceviche into tortillas.

Cook's Note:

Tilapia can be substituted with most white fish or salmon.

Nutrition Facts (per serving)

188 Calories
6g Fat
23g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 188
% Daily Value *
Total Fat 6g 7%
Saturated Fat 1g 6%
Cholesterol 17mg 6%
Sodium 343mg 15%
Total Carbohydrate 23g 8%
Dietary Fiber 2g 9%
Total Sugars 2g
Protein 13g
Vitamin C 17mg 85%
Calcium 67mg 5%
Iron 1mg 7%
Potassium 384mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.