- White fish (sierra, dorado) or shrimp
- Lime juice, red onion, tomato, cilantro
- Serrano or habanero chile
- Tostadas or crackers, avocado
Ceviche
Tostada de ceviche de camaron. Photo via Wikimedia Commons.
Mexican ceviche is raw fish or shrimp cured in lime juice, mixed with tomato, onion, cilantro and chile. On the Pacific coast it leans toward aguachile: shrimp cured quickly and served very spicy. On the Caribbean side it is milder, often with avocado.
It is beach food, eaten with tostadas or saltine crackers, always at midday when the fish is freshest.
Key ingredients
Where to try it
- Ensenada's fish market and the Baja coast
- Beach shacks from Puerto Vallarta to Zihuatanejo
- The Riviera Maya: Playa del Carmen and Tulum beach restaurants