aguachiles

Ceviche Acapulqueño

The Guerrero classic — white fish (huachinango, sierra or robalo) cured in plenty of Mexican lime, then mixed with a dense pico of tomato, onion, cucumber and serrano. Finished with oregano and a dash of Huichol or Valentina, the unmistakable Acapulco signature.

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Prep

15 minutes

🔥

Cook

1 hour (curing)

🍽

Servings

4

📊

Difficulty

Medium

Ceviche Acapulqueño

1 Ingredients

  • 500g fresh white fish (huachinango, sierra or robalo), diced into 1cm cubes
  • 8-10 limones mexicanos (about 200ml juice)
  • 2 tomatoes, diced
  • 1/2 red onion, finely chopped
  • 1 cucumber, cubed
  • 2 chiles serranos, finely chopped
  • 1 bunch fresh cilantro, chopped
  • 1 pinch dried oregano
  • Salt to taste
  • Hot sauce (Huichol or Valentina) to taste
  • Tostadas, to serve

2 Instructions

  1. 1

    Place the fish cubes in a glass or ceramic bowl — never metal, or the cure will taste metallic.

  2. 2

    Squeeze the limes over the fish until the juice fully covers it (about 200ml). Refrigerate 1 hour, stirring every 20 minutes, until the fish looks opaque and white on the surface.

  3. 3

    Drain off most of the lime juice but leave the fish slightly wet.

  4. 4

    Add the diced tomato, onion, cucumber, serranos and chopped cilantro and mix gently.

  5. 5

    Season with salt, a pinch of oregano and a few drops of Huichol or Valentina.

  6. 6

    Serve immediately on tostadas, in small cups with saltines, or with totopos.

💡 Tips from the Kitchen

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    Mexican limes (key limes) are much more acidic than European ones — that sharpness is the whole point.

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    The bottled hot sauce is part of the authentic Acapulco flavour — don't skip it.

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    Stir every 20 minutes during the cure so all the fish gets even contact with the lime.

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