This is a popular seafood that started in Peru, but has become widespread throughout the coastal regions of both South and Central America.
Tilapia fish, neatly diced
Lime juice, (pineapple or orange juice can also be used)
Chopped tomato
Peeled cucumber
Chopped onion
Fresh cilantro leaves
Salt, ground black pepper
Tomato juice
Hot sauce
Mayonnaise for spreading
Avocado to garnish
Lime to serve with
Put tilapia into bowl, pour the lime juice into the bowl and mix to combine.
Cover the bowl with plastic wrap or foil paper, and place in the refrigerator to chill until fish is white throughout.
Remove from the refrigerator and drain the lime juice (which will be discarded afterwards), and squeeze fish with your hands.
Add the tomato, cucumber, onion and cilantro. Season with salt and pepper to taste.
Spread the grilled tomatoes and mayonnaise
Arrange the avocado slices on top of the ceviche and serve immediately with lime.
