Ceviche Estilo Acapulco 1969 (Ceviche Acapulco Style)
Acapulco style ceviche, tender flaky fish marinated in lime juice with tomatoes, pickled jalapeños, oregano, avocado, and onion. A classic ceviche to drink on the beach with a nice cold beer!
About Mexican Cook Book for American Homes
This recipe comes from Mexican Cook Book for American Homes: Authentic Recipes from Every Region of the Mexican Republic by Josefina Velázquez de León. Originally published in 1947 by her own publishing house, Editorial Velázquez de León, the book stands out for several reasons. It is fully bilingual, with every recipe presented in both English and Spanish. Designed specifically for American home cooks, it introduces authentic Mexican cuisine to a wider audience. The book also features beautifully detailed illustrations that bring the book to life.
Velázquez de León, Josefina, and Irene Goldstein. Mexican Cook Book for American Homes: Authentic Recipes from Every Region of the Mexican Republic; Adapted for Use in the United States, Central and South America. Mexico City, Mexico: s.n., 1969. [TX725.M49 D45 1969]
About Josefina Velázquez de León
Josefina Velázquez de León could easily be considered Mexico’s first celebrity chef. Between 1930 and 1960, she published over 140 cookbooks, ran a cooking school in Mexico City, hosted a TV show, wrote a magazine column, and even founded her own publishing house.
She was a trailblazer in celebrating regional cuisine, traveling across the country to highlight the diverse flavors of every state while giving credit to the women behind the recipes. The UTSA Special Collections Library houses nearly all of Josefina’s works, schedule a visit today!
Original Recipe
Ceviche Estilo Acapulco / Ceviche Acapulco Style (248-249)
- 450 gramos de pescado pompano o róbalo / 1 lb pompano or haddock
- 225 gramos de jitomate / ½ lb. tomatoes
- 5 limones / 5 lemons
- 2 aguacates / 2 avocados
- 1 cebolla / 1 onion
- 4 cucharadas de aceite / 4 tablespoons oil
- 1 cucharada de vinagre / 1 tablespoon vinegar
- 4 chiles serranos en vinagre / 4 pickled serrano” chiles
- ½ cucharadita de oregano / ½ teaspoon oregano
- Sal y pimienta / salt and pepper
Se lava el pescado, se le quita la piel, se parte en pequeños cuadritos, se coloca en un traste de porcelana, se le pone el jugo de limón. Se deja así 3 horas, teniendo mucho cuidado durante ese tiempo de moverlo varias veces con una cuchara de madera.
Los jitomates se meten solo durante un minute en agua hirviendo, se les quita la piel, se pican en cuadritos y se incorporan al pescado después de last res horas de reposo; lo mismo que los chiles rabanados, el aceite, el vinagre, el oregano, sal y pimienta. Se sirve en copas o conchitas, adornándose con rebanadas de cebolla y aguacate
Wash the fileted fish, skin and cut into small squares. Place in a china or glass dish, pour lemon juice over all, and let stand for 3 hours, turning the fish pieces with a wooden spoon from time to time. Skin the tomatoes, dice and add to the fish. Add the sliced chilis, the oil, vinegar, oregano, salt and pepper. Serve ice cold in sherbet glasses or shells, garnished with slices of onion and avocado.
How to Make Acapulco Style Ceviche Step by Step
Cut your fish into small cubes.
Squeeze the lime juice over the fish and let it marinate for 3 hours.
Drop tomatoes into boiling water for 1 minute.
Transfer to an ice bath, peel, and cube them.
Add the tomatoes, pickled jalapeño peppers, oregano, vinegar, oil, salt, and pepper.
Mix well and serve garnished with avocado and onion slices.
Serving
Serve cold immediately after adding the last ingredients. You can serve with corn chips or saltine crackers.
Storing
Store in an airtight container in the fridge for up to two days.
Ceviche Acapulco Style
Ingredients
- 1 lb pompano, haddock or cod
- ½ lb. tomatoes, about 2 large beefsteak tomatoes
- 5 limes
- 2 avocados
- 1 large red onion, thinly sliced
- 4 tablespoons oil
- 1 tablespoon white vinegar
- 4 pickled serrano or jalapeño chiles
- ½ teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Wash the fileted fish, skin, and cut into small squares.
- Place in a china or glass dish, squeeze the lime over the fish, and let marinate in the fridge for 3 hours, turning the fish pieces with a wooden spoon from time to time.
- With a knife score an x at the bottom of the tomato. Drop into a pot of boiling water for 30 seconds to a minute. With a slotted spoon remove it from the water and transfer to an ice bath. Skin the tomatoes, dice and add to the fish.
- Add the sliced chiles, oil, vinegar, oregano, salt and pepper to taste.
- Serve ice cold in sherbet glasses or shells, garnished with slices of onion and avocado.
