Ceviche from Acapulco
Experience the vibrant flavors of Mexico's Pacific coast with this authentic Ceviche from Acapulco, a dish brimming with zesty freshness and rich textures. Tender cubes of fresh white fish like snapper, sea bass, or tilapia are “cooked” to perfection in tangy lime juice, then paired with juicy tomatoes, crisp red onion, fiery Serrano peppers, creamy avocado, and fragrant cilantro. A drizzle of olive oil and a sprinkle of sea salt and black pepper bring balance to this refreshing seafood delicacy, while serving it with crunchy tortilla chips adds an irresistible touch. Ready in just under an hour and perfect for light meals or appetizers, this ceviche is a true showcase of coastal cuisine. Explore this easy-to-make yet impressive recipe for a taste of Acapulco's seaside charm!
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Recipe Information
Ingredients
- 500 grams fresh white fish (snapper, sea bass, or tilapia)
- 8 whole limes
- 2 medium ripe tomatoes
- 1 medium red onion
- 30 grams fresh cilantro
- 2 whole Serrano peppers
- 1 medium avocado
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 150 grams corn tortilla chips (optional, for serving)
Instructions
Rinse the fish under cold water and pat dry with paper towels. Dice the fish into small, bite-sized cubes (about 1 cm in size) and place in a large glass or ceramic bowl.
Juice the limes and pour the lime juice over the fish until it is fully submerged. Cover the bowl with plastic wrap and refrigerate for 45-60 minutes, stirring halfway through the process to ensure even marination. The lime juice will 'cook' the fish, turning it opaque and firm.
While the fish marinates, finely dice the tomatoes, red onion, and Serrano peppers (remove the seeds for less heat, if desired). Chop the cilantro and dice the avocado into small cubes. Set these ingredients aside.
After the marination time, drain the fish completely, discarding the lime juice. Transfer the fish to a clean bowl.
Add the diced tomatoes, red onion, Serrano peppers, cilantro, and avocado to the bowl with the fish. Drizzle with olive oil and season with sea salt and black pepper to taste. Gently toss everything together with a spoon, being careful not to mash the avocado.
Cover the bowl again and let the ceviche rest in the refrigerator for an additional 15 minutes to allow the flavors to meld.
Serve the ceviche chilled with tortilla chips on the side, or enjoy it on its own as a light and flavorful dish.
Nutrition Facts
Calories |
1872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.8 g | 106% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 3304 mg | 144% | |
| Total Carbohydrate | 196.0 g | 71% | |
| Dietary Fiber | 43.3 g | 155% | |
| Total Sugars | 23.0 g | ||
| Protein | 123.2 g | 246% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 544 mg | 42% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 4015 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
