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.
Prep
15 minutes
Cook
1 hour (curing)
Servings
4
Difficulty
Medium
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
Place the fish cubes in a glass or ceramic bowl — never metal, or the cure will taste metallic.
- 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
Drain off most of the lime juice but leave the fish slightly wet.
- 4
Add the diced tomato, onion, cucumber, serranos and chopped cilantro and mix gently.
- 5
Season with salt, a pinch of oregano and a few drops of Huichol or Valentina.
- 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.