Acapulco Style Ceviche Recipe with A Traditional Sauce

Use these ingredients and instructions to discover how to make a ceviche Acapulco style. Get going right away!

Acapulco style ceviche recipe

Ingredients

Fish of the day can be mahi mahi, marlin, sierra, chili, etc. 500 g.
Buffalo sauce, 1 tbsp.
Lemon juice, 250 ml.
Tomato, 300 g
Cilantro, 1/2 bunch
Olives, 50 g
Red onion, 1/2 piece
Garlic, 4 cloves
100 ml olive oil
Bay leaves, 4 pieces
Ketchup, 200 ml
Tomato puree, 100 ml
Serrano chili, to taste
Fresh orange juice 200 ml
Oregano, 1 pinch
Salt to taste
Pepper to taste
Cooking broth
Crackers, 4 packages
Avocado, 1 piece

Procedure

Cut the fish into cubes, cook for 3 minutes in boiling water, with 1/4 onion and 2 bay leaves; cut cooking in cold water and add the lemon juice; rest for 15 minutes, drain and drain to dry.

Sauce for the ceviche: mix ketchup, tomato puree, buffalo sauce, orange juice, pepper, diced tomato, finely chopped serrano chili, diced onion, finely chopped cilantro, oregano, and sliced olives.

Garlic and bay leaf oil: heat oil over medium heat and add chopped garlic and bay leaves until garlic is golden brown, let cool and strain.

Mix the previously cooked fish cubes with the ceviche sauce and the previously strained garlic oil, add a little of the cooking broth if it is dry, it should be brothy, and adjust the seasoning. Serve the ceviche in a glass, accompanied by avocado.

Recipe author: Itzel Sosa-Argúez, Professor-Researcher, Faculty of Tourism and Gastronomy, University of Colima