In a small glass pyrex dish (I used a Pyrex 4.8 Cup Bake, Store, and Serve container with a glass lid), mix lemon juice, lime juice, and sea salt.
Cut tilapia into strips or chunks and place into glass container, making sure the citrus juice covers it well. Place it in the refrigerator for at least an hour (it will be fine overnight as well, but it will take at least an hour for the tilapia to "cook").
Remove from fridge and add all remaining ingredients, tossing well. Remove from citrus juices with a slotted spoon and serve plain or over lettuce for a salad.
*Use your own judgement as to how spicy you want the ceviche to be and measure your sriracha accordingly.
Recipe by The Pescetarian and the Pig at https://www.thepescetarianandthepig.com/2013/07/08/sriracha-tilapia-ceviche/