Entree: Mexico – Guerrero – Ceviche Acapulqueño (Fresh raw white fish cured in lime juice mixed with tomato, onion, chiles and cilantro)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Additional 30 min

Total 40 min

Ingredients

- 1 lb (454 g) firm white fish (corvina, sea bass, or similar), skinned and cut into 1/2-inch (1.25 cm) cubes
- 1 1/2 cups (360 ml) fresh lime juice (about 10–12 limes)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 small red onion, thinly sliced, about 4 oz (115 g)
- 2 medium tomatoes, seeded and diced, about 10 oz (280 g)
- 1 small cucumber, peeled and diced, about 6 oz (170 g)
- 1 serrano chile, minced (approx. 10 g) (adjust to taste)
- 1/2 cup (15 g) chopped fresh cilantro
- 1 ripe avocado, diced, about 7 oz (200 g)
- 1 tbsp (15 ml) extra-virgin olive oil (optional)
- Tostadas or saltine crackers for serving

Instructions

1. In a nonreactive bowl combine the cubed fish, lime juice, salt and pepper; press the fish down so it is mostly covered. Cover and refrigerate until the fish turns opaque and is firm to the bite, about 20–30 minutes (taste after 20 minutes; longer for firmer texture). Drain off about half the citrus if you prefer a less liquid ceviche, reserving a little for flavor.
2. Add the sliced red onion, diced tomato, cucumber, minced serrano and chopped cilantro to the cured fish; drizzle with olive oil if using and gently fold in the diced avocado. Adjust seasoning with additional salt or lime to taste. Serve chilled with tostadas or crackers.