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!
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.
Notes
The only changes that were made to the original recipe were using red onion for garnish (the recipes doesn't specify what kind to use), and I expanded the steps on how to blanch and peel the tomatoes.
Tried this recipe?Let us know how it was!