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Ceviche Acapulqueño

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Seafood

Classic Acapulco-style ceviche with shrimp and white fish cured in fresh lime juice. Bright, spicy, and refreshing — the way it's served at the beach stands along the Costera.

Scale the Recipe

8 portions

Ceviche Base

Ingredients

  • 2lbsfresh raw shrimp, peeled and deveined
  • 1lbsfresh white fish (sierra or snapper), diced
  • 2cupfresh lime juice
  • 1tspsalt

Steps

  1. 1Cut shrimp into small pieces. Dice fish into small cubes.
  2. 2Place seafood in a glass bowl, cover completely with lime juice, and add salt.
  3. 3Refrigerate for 2-3 hours, stirring occasionally, until the seafood is fully opaque and "cooked" by the acid.

Vegetables & Seasoning

Ingredients

  • 4Roma tomatoes, finely diced
  • 1white onion, finely diced
  • 3fresh serrano peppers, minced
  • 1cucumber, peeled and diced
  • 1cupfresh cilantro, chopped
  • 2ripe avocado, diced
  • 0.5tspMexican oregano
  • 1tspsalt and pepper

Steps

  1. 1Drain about half the lime juice from the cured seafood.
  2. 2Add tomatoes, onion, serranos, cucumber, and cilantro. Toss gently.
  3. 3Season with oregano, salt, and pepper. Fold in diced avocado last to avoid mashing it.
  4. 4Refrigerate 30 minutes to let flavors meld.

Serving

Ingredients

  • 12corn tostadas
  • 0.5cupbottled Mexican hot sauce (Valentina or Huichol)
  • 8lime wedges
  • 24saltine crackers (galletas saladas)

Steps

  1. 1Serve in small bowls or cups. Eat scooped onto tostadas or with saltine crackers.
  2. 2Offer hot sauce and extra lime wedges on the side.

Notes

In Acapulco, ceviche is made with whatever the fishermen bring in that morning — sierra (Spanish mackerel) is the most traditional fish. Shrimp-and-fish mix is the most popular street version. Always use fresh lime juice, never bottled. The serranos give it the Guerrero heat — coastal Acapulco likes it spicier than inland.