Cut <quantity>1</quantity> large tilapia filet into medium cubes and transfer to a bowl

Cut <quantity>¼</quantity> yellow bell pepper into slices and add to the bowl

Cut <quantity>¼</quantity> red bell pepper into slices and add to the bowl

Halve, deseed, and small dice <quantity>1</quantity> red chili. Add to the bowl

Thinly slice <quantity>½<unit>bunch</unit></quantity> of scallions and add to the bowl

Roughly chop <quantity>½<unit>bunch</unit></quantity> of parsley and add to the bowl

Roughly chop <quantity>½<unit>bunch</unit></quantity> of coriander and add to the bowl

Peel and medium dice <quantity>¼</quantity> mango. Add to the bowl

Season with salt and black pepper powder to taste

Add <quantity>½<unit>tsp</unit></quantity> of bonito soup stock and the juice of <quantity>3</quantity> limes. Adjust the acidity with more limes if needed

Add <quantity>1<unit>tbsp</unit></quantity> of extra virgin olive oil

Thinly slice <quantity>¼</quantity> red onion and add it to the bowl

Mix until everything is combined

Add <quantity>2</quantity> ice cubes into <quantity>2</quantity> margarita glasses

Plate the ceviche into the margarita glasses

Garnish with picked parsley to taste. The tilapia ceviche is ready

Enjoy! It’s super refreshing!