Ingredients for two servings
300g of white fish (you can choose hake or any other you like), half an onion, a jalapeño or cuaresmeño pepper, 4 lemons, 1 orange, 1 ripe and firm tomato, half an onion, some coriander leaves, salt and white pepper.
How to make fish ceviche to the acapulqueña
Cut the fish into pieces of about 3 to 4 cm long. We place them in a container and pour the juice of the lemons and orange in such a way that the fish is well covered with it. Season with a little salt and white pepper.
Chop finely the onion, the chile and the tomato to add them to the fish already in the lemon juice. We stir all these ingredients well and adjust the seasoning slightly with salt and pepper if necessary.
Production time | 35 minutes + 30 minutes of cooling
The fish ceviche in Acapulqueña is eaten cold so you can prepare it in advance and leave it in the refrigerator. If you go on a picnic or to the beach and take it with you, remember to leave it in a cooler so it does not get hot. You can accompany it with crackers and a clear cold beer.