Seviche Acapulco

Ceviche from Acapulco doesn’t hold back on the add-ins.

Cubed turbot fillets sit in fresh lime juice for at least six hours (overnight is better) until the acid “cooks” the fish to a firm, opaque white. After a quick rinse and drain, the cured fish gets tossed with chopped tomatoes, avocado, green olives, capers, serrano and jalapeno chilies, parsley, olive oil, and a touch of ketchup and white wine.

That ketchup might raise an eyebrow, but it’s a classic Mexican ceviche move. It adds a hint of sweetness and tomato color without the wateriness of raw tomato juice. The white wine brings a subtle acidity that layers on top of the lime.

Two kinds of chili peppers means this ceviche has real heat. Serranos bring sharp, bright spice while jalapenos add a rounder, fruitier warmth.

Serve cold with salted crackers.

Chef Tips

• Marinate for the full overnight. Six hours is the minimum, but overnight gives you firmer, more evenly cured fish.
• Rinse the fish after the lime cure. Without rinsing, the residual lime juice continues to work and makes the fish mushy.
• Use the freshest fish possible. Ceviche is essentially raw fish cured in acid. Quality and freshness are everything.
• Add the avocado last so it doesn’t turn to mush when mixing.

Variations

• Use shrimp or scallops instead of turbot for a different seafood ceviche.
• Add diced mango or pineapple for a tropical sweetness that balances the heat.
• Skip the ketchup and add more fresh tomato for a cleaner, more traditional version.