Ceviche is a delicious white fish marinated in lime juice, Acapulco style.
Ceviche is made throughout Latin America, and there are many styles, although all involve marinating (or “cooking”) raw fish in lime or lemon juice. Historians claim that ceviche originated in the coastal regions of Peru and was spread during colonial times to other parts of the Americas.
Acapulco-style ceviche is typically made with chopped tomatoes, onion, chile peppers, and fresh coriander leaves. This particular version also includes optional olives, garlic, and parsley.
Ingredients for Acapulco-style Ceviche
- 1 lb. white fish such as dorado (mahi-mahi)
- Lemon or lime juice
- 1 large tomato, chopped
- 1 small onion, chopped
- 2 jalapeño or serrano peppers, seeded and finely chopped
- 2 T olive oil
- 2 T parsley, chopped
- 4 T coriander leaves, chopped
- 2 T green olives, chopped
- 1 small clove garlic, crushed
- salt
Cut fish into small cubes or strips. Cover with lemon or lime juice. Refrigerate for 6 hours or more, turning occasionally to make sure all the fish is immersed well in the juice. Drain and rinse slightly under cold water to remove excess lemon juice.
Combine tomato, onion, chile peppers, olive oil, parsley, coriander, olives, garlic and salt. Pour over fish. Allow to sit in fridge, covered, for at least 1 hour before serving.
Serve with crackers or tostadas (tortilla chips).