Peruvian Tilapia Ceviche recipe

I've been wanting to do something different with the tilapia that I got from Trader Joe's besides the same old baking the fish and eating it with veggies. So I decided to make ceviche. 

Ceviche for those who don't know is a dish that is typically made from fresh raw fish marinated in citrus juices such as lemon or lime and spiced with chilli peppers. Additional seasonings such as onion, salt, and pepper may also be added. Ceviche is usually accompanied by side dishes that complement its flavors such as sweet potato, lettuce, corn, or avocado [courtesy wikipedia.com]

Peruvian Tilapia Ceviche Recipe

(inspiration from http://www.all-fish-seafood-recipes.com/index.cfm/recipe/Peruvian_Tilapia_Ceviche)

Serves/Makes: 6

Ingredients:

• 1 1/2 pounds fresh tilapia fillets, cubed into small chunks - (I'm not sure if I had 1.5 pounds available, I had about two large sized fillets, yeah I know what you must be thinking.But I realy don't follow  recipes to the exact detail and I have to make my own additions/changes)
• 15 limes, cut in half - (I had about 4 limes ad that worked pretty well for the 2 fillets, plus I added an additional 1/2 cup of lemon juice. A little bit of paranoia swept in when I realized that this fish is going to be raw. Worry not my friends, fish gets cured because of the lime, so I added in a lot of lime to be safe)
• 1 white onion - Used two...love onions
• 2 tomatoes
• 1 avocado, chopped - Used two again...love avocados
• 1 jalapeno, seeded and chopped, more to taste - didn't have any, so substituted it with 2 tsps of cayenne pepper and a pinch of paprika.
• Salt and pepper to taste
• 1/4 cup cilantro, chopped - Thumbs up, also added in some freshly chopped dill.
• 2 tablespoons olive oil

How to cook Peruvian Tilapia Ceviche:

• Cut fish into small pieces.
• Squeeze lime halves over the fish pieces in a large bowl. (A hand juicer works nicely for this.)
• Be sure all of the pieces are completely covered with lime juice.
• Cover with plastic wrap and set it in the refrigerator to marinate overnight or for at least 12 hours. (The acidity of the lime juice cooks, or cures, the tilapia.) Mine went over 24 hours, it doesn't hurt.
• Remove from the refrigerator, do not drain.
• Chop onion, cilantro, tomatoes, avocado, jalapeno and add it into the marinated fish.
• Mix in olive oil and add salt and pepper to taste.
• Serve with assorted crackers as an appetizer. Or eat it for dinner!

This was quite filling and I loved the taste of the citrusy fish. Would love to try it again, possibly with another kind of fish.