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Description
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.
Stage 1
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Ingredients
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Steps
1.
Cut shrimp into small pieces. Dice fish into small cubes.
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2.
Place seafood in a glass bowl, cover completely with lime juice, and add salt.
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3.
Refrigerate for 2-3 hours, stirring occasionally, until the seafood is fully opaque and "cooked" by the acid.
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Steps
1.
Drain about half the lime juice from the cured seafood.
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2.
Add tomatoes, onion, serranos, cucumber, and cilantro. Toss gently.
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3.
Season with oregano, salt, and pepper. Fold in diced avocado last to avoid mashing it.
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4.
Refrigerate 30 minutes to let flavors meld.
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Stage 3
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Ingredients
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tsp
tbsp
cup
oz
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g
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ml
L
pinch
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cup
oz
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g
kg
ml
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Steps
1.
Serve in small bowls or cups. Eat scooped onto tostadas or with saltine crackers.
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2.
Offer hot sauce and extra lime wedges on the side.
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Notes (optional)
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.
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