45 min.
Easy
Medium
Acapulco-style ceviche is bright, citrusy, and refreshing. Fresh fish is “cooked” in lime juice and mixed with tomato, onion, cilantro, and chili. It’s typically served chilled with tostadas and creamy avocado.
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Fresh white fish
(500 g) fresh white fish (tilapia, sea bass, or mackerel), diced into small cubes
Lime juice
1 cup fresh lime juice (about 8–10 limes)
Finely chopped tomatoes
2 medium tomatoes, finely chopped
Onion finely chopped
1/2 white onion, finely chopped
Cucumber peeled & diced
1 cucumber, peeled and diced
Serrano peppers finely chopped
1–2 serrano peppers, finely chopped (to taste)
Cilantro chopped
1/2 cup fresh cilantro, chopped
Diced avocado
1 avocado, diced
Salt
Salt to taste
Black pepper
Black pepper to taste
Olive oil
2 tbsp olive oil (optional)
Tostadas
Tostadas or crackers, for serving
45 min.
Cut the fish into small, even bite-sized cubes. Ensure the fish is very fresh for the best quality and safety.
Place the fish in a bowl and cover completely with lime juice. Refrigerate for 20–30 minutes, or until the fish turns opaque.
If you prefer a less acidic ceviche, you can remove some of the excess lime juice before continuing.
Mix in the diced tomatoes, onion, cucumber, serrano peppers, and fresh cilantro.
Add salt, pepper, and a splash of olive oil if desired. Mix everything gently to combine the flavors.
Fold in the avocado carefully at the very end to keep the pieces from breaking apart.
Serve chilled with tostadas or crackers. You can optionally add a few dashes of hot sauce for extra heat.
Serving:
4
by Chef Marvin Piña
45 min.
Easy
Medium
Acapulco-style ceviche is bright, citrusy, and refreshing. Fresh fish is “cooked” in lime juice and mixed with tomato, onion, cilantro, and chili. It’s typically served chilled with tostadas and creamy avocado.
45 min.
Easy
Medium
Acapulco-style ceviche is bright, citrusy, and refreshing. Fresh fish is “cooked” in lime juice and mixed with tomato, onion, cilantro, and chili. It’s typically served chilled with tostadas and creamy avocado.
Fresh white fish
(500 g) fresh white fish (tilapia, sea bass, or mackerel), diced into small cubes
Lime juice
1 cup fresh lime juice (about 8–10 limes)
Finely chopped tomatoes
2 medium tomatoes, finely chopped
Onion finely chopped
1/2 white onion, finely chopped
Cucumber peeled & diced
1 cucumber, peeled and diced
Serrano peppers finely chopped
1–2 serrano peppers, finely chopped (to taste)
Cilantro chopped
1/2 cup fresh cilantro, chopped
Diced avocado
1 avocado, diced
Salt
Salt to taste
Black pepper
Black pepper to taste
Olive oil
2 tbsp olive oil (optional)
Tostadas
Tostadas or crackers, for serving
45 min.
Cut the fish into small, even bite-sized cubes. Ensure the fish is very fresh for the best quality and safety.
Place the fish in a bowl and cover completely with lime juice. Refrigerate for 20–30 minutes, or until the fish turns opaque.
If you prefer a less acidic ceviche, you can remove some of the excess lime juice before continuing.
Mix in the diced tomatoes, onion, cucumber, serrano peppers, and fresh cilantro.
Add salt, pepper, and a splash of olive oil if desired. Mix everything gently to combine the flavors.
Fold in the avocado carefully at the very end to keep the pieces from breaking apart.
Serve chilled with tostadas or crackers. You can optionally add a few dashes of hot sauce for extra heat.
Serving:
4
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