Mini Ceviche Appetizer

  • Yield : 24 servings
  • Prep Time : 20m
  • Ready In : 20m
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  • 2 pounds fresh tilapia fillets, or other firm white fish, cut into 1-inch pieces
  • 4 garlic cloves, chopped
  • 1 jalapeno pepper, seeded and diced
  • 1 red onion, thinly sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup freshly chopped cilantro leaves
  • 2 cups freshly squeezed lime juice, more if needed to cover fish


Step 1

Combine all ingredients except lime juice in a flat-bottomed baking dish. Cover with lime juice, making sure all fish is submerged. Chill for 2 hours.

Step 2

Serving Option: Cut the limes in half before squeezing their juice for the recipe and hollow them out once juiced, forming a cup. Flatten the bottom of the lime cup by slicing off a small section at the base. Fill with a heaping amount of Ceviche. Serve on a platter.

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