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Ceviche acapulqueño
Lime-marinated fish with tomato and orange
Acapulco-style fish in lime with tomato, ketchup and orange, made safer with gently poached fish
On the beaches of Acapulco, vendors sell ceviche in tall glasses with saltine crackers and tostadas: small cubes of white fish in lime with tomato, onion, green olives, chilli, a sweet streak of ketchup and fresh orange juice, eaten cold on a hot afternoon. The classic version is raw fish 'cooked' only by lime, which does not kill bacteria or parasites, so that version is not for pregnant women, young children or anyone with a weakened immune system. This safer recipe gently poaches the fish until just opaque, then chills it and dresses it in the same tangy, sweet-sharp mixture, so it keeps the firm, fresh texture. Serve with tostadas, crackers and slices of avocado. Chef's tip: dice the vegetables very small and the same size as the fish, so every spoonful has a bit of everything.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the fish
- 1 ⅓ lb skinless firm white fish fillets (sea bass, snapper or cod)pin bones removed, cut into 1.5 cm cubes
- 4 ¼ cups water
- 1 tsp saltplus a pinch for the dressing
- 1 bay leaf
For the dressing
- ¾ cup fresh lime juicefrom about 6 limes
- ¼ cup fresh orange juice
- 3 tbsp tomato ketchupcheck the label if you need it gluten free
- 3 ripe tomatoesseeded and finely diced
- ½ red onionfinely diced
- 2 serrano chilliesfinely chopped
- 1 ¾ oz pitted green oliveschopped
- 0.5 bunch fresh corianderchopped
- ½ tsp dried Mexican oregano
- 2 tbsp olive oil
To serve
- 1 ripe avocado (optional)sliced
- 8 tostadas or saltine crackers (optional)
- 1 tbsp Mexican hot sauce (optional)
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Method
0/7 doneStep 2: Slide in 1 ⅓ lb skinless firm white fish fillets (sea bass, snapper or cod) and poach gently until the cubes have just turned opaque all the way through and flake when pressed. Check one by cutting it in half.
3 minStep 3: Lift the fish out with a slotted spoon onto a cold plate, spread out, and refrigerate uncovered until cold. Don't overcook it or dress it while hot: that is the usual reason this ceviche turns soft, dry and stringy.
20 minStep 4: In a bowl, stir together ¾ cup fresh lime juice, ¼ cup fresh orange juice, 3 tbsp tomato ketchup, 2 tbsp olive oil, ½ tsp dried Mexican oregano and a pinch of salt.
Step 5: Add 3 ripe tomatoes, ½ red onion, 2 serrano chillies, 1 ¾ oz pitted green olives and 0.5 bunch fresh coriander to the dressing and mix.
Step 6: Fold in the cold fish gently, cover and chill in the fridge so the flavours meet.
15 minStep 7: Taste and adjust with more lime, salt or chilli. Serve cold in glasses or bowls with 1 ripe avocado, 8 tostadas or saltine crackers and a few drops of 1 tbsp Mexican hot sauce. Eat the same day, and keep it in the fridge until serving.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 30 g
- Carbs
- 14 g
- Fat
- 9 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ceviche acapulqueño take?
- About 35 minutes in total: 25 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of fresh lime juice?
- Lemon juice, same amount.
- What can I use instead of fresh orange juice?
- Shop-bought orange juice, same amount.
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