We recommend recipes be prepared using previously frozen Tilapia* fish marinated in fresh lime or lemon juice, then combined with a unique blend of tomatoes, onions, herbs and spices.  Then package your ceviche in either styrofoam containers for individual consumption, or gallon containers for family get togethers, reunionis, or event redistribution serving.

For event planning, one gallon can be served as:

  • Two hundred and fifty-six (256) ½-ounce servings on crackers or chips
  • One hundred and twenty-eight (128) 1-ounce samples
  • Sixty-four (64) 2-ounce servings
  • Thirty-two (32) 4-ounce servings
  • Sixteen (16) 8-ounce servings
  • Twelve (12) 11-ounce servings, approx.

Individual Styrofoam containers can be served with plastic spoons and paper napkins, and saltine crackers.

Why We Recommend Previously Frozen Fish – Minimize Ceviche Health Risks

Like other uncooked fish dishes, ceviche must be prepared fresh to minimize the risk of food poisoning.  Many health professionals agree that it is safer to prepare ceviche with frozen fish.

According to European Union regulations, freezing fish at −20°C (−4°F) for 24 hours kills parasites.  The U.S. Food and Drug Administration (FDA) recommends freezing at −35°C (−31°F) for 15 hours, or at −20°C (−4°F) for 7 days.

The American Dietetic Association urges women to avoid ceviche during pregnancy.