Best 2 Ceviche Acapulco Recipes

**Ceviche Acapulco: A Culinary Symphony of Freshness and Bold Flavors**

Embark on a culinary journey to the vibrant shores of Acapulco, where the tantalizing flavors of ceviche dance on your palate. This iconic Mexican dish, celebrated for its refreshing and zesty character, is a harmonious blend of raw seafood marinated in a zesty citrus dressing, complemented by an array of colorful vegetables and aromatic herbs. Dive into the depths of Ceviche Acapulco and discover a symphony of textures and flavors, ranging from the delicate sweetness of shrimp and fish to the crisp crunch of cucumber and the tangy bite of red onion.

Indulge in three distinct renditions of this culinary masterpiece. The Classic Ceviche Acapulco offers a traditional experience, featuring a vibrant combination of shrimp, fish, and octopus, bathed in a zesty marinade of lime juice, cilantro, and serrano peppers. For a taste of modern innovation, try the Ceviche Acapulco with Mango and Avocado, where sweet mango and creamy avocado add tropical flair to the classic recipe. If you seek a delightful vegetarian option, the Ceviche Acapulco Vegetariano delights with a medley of fresh vegetables, including cucumber, tomato, and bell pepper, tossed in a tangy dressing.

Prepare to be captivated by the vibrant colors, enticing aromas, and exquisite flavors of Ceviche Acapulco. With its versatility, this dish effortlessly adapts to your personal preferences, whether you prefer the classic combination of seafood or the innovative fusion of flavors. So, gather your ingredients, embark on this culinary adventure, and let the vibrant spirit of Acapulco fill your kitchen.

Let's cook with our recipes!

CEVICHE ACAPULQUEñO

Ceviche Acapulqueño image

You can use any type of fish for this recipe, so always choose the freshest and most local. This recipe is part of the [Epicurious Online Cooking School](http://cookingschool.epicurious.com/), in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.

Provided by Sergio Remolina

Yield Makes 4 cups

Number Of Ingredients 14

Ingredients

1 pound boneless, skinless fish fillets, cut into 3/4-inch chunks
1 cup freshly squeezed lime juice
1 cup tomato juice
4 tablespoons olive oil
1 teaspoon dried Mexican oregano
Kosher salt
1/2 cup minced onion
2 Roma tomatoes, minced
2 fresh serrano chiles, seeded and minced
20 green Manzanilla olives, pitted
2 tablespoons fresh cilantro leaves, coarsely chopped
Sugar (optional)
1 avocado, diced
Tortilla chips or saltine crackers as desired

Steps:

Place the fish in a stainless-steel or other nonreactive bowl. Add the lime juice and gently stir to coat the fish. Cover the bowl with plastic wrap and refrigerate until the fish is opaque, about 3 hours.
In a small bowl, stir together the tomato juice, olive oil, and oregano. Season to taste with salt, cover, and refrigerate.
Just before serving, drain the fish and stir in the onion, tomatoes, chiles, olives, cilantro, and the tomato juice mixture. Taste for seasoning and add sugar and salt as needed. Add the avocado and toss gently. Serve with tortilla chips or crackers.

CEVICHE FROM ACAPULCO

Ceviche from Acapulco image

Excellent meal for the summer, since there is no cooking involved and it is cool. Any thick, firm white fish can be used. The citrus juice cooks the fish. You can also add shrimp or scallops and substitute for part of the fish. This is adapted from "A Treasury of Great Recipes" by Mary and Vincent Price. Cooking time is the marinating time in the refrigerator. Letting it sit in the vegetable mixture overnight is not included. Posted for ZWT5.

Provided by breezermom

Categories Halibut

Time 6h15m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs red snapper fillets or 2 lbs halibut fillets
2 cups lemon juice or 2 cups lime juice, your choice
2 cups onions, chopped
1/2 cup tomato puree
1/2 cup tomato juice
1 tablespoon salt
16 green olives, chopped
2 tablespoons Worcestershire sauce
1 teaspoon Tabasco sauce
2 jalapenos, chopped
3 tomatoes, firm, peeled, seeded and chopped
2 tablespoons cilantro or 2 tablespoons parsley
avocado

Steps:

Cut the fish into 1 inch cubes. Marinate in 2 cups lemon or lime juice in the refrigerator for 6 hours.
In a bowl, mix 2 cups chopped onion, 1/2 cup tomato puree, 1/2 cup tomato juice, 1 tbsp salt, 16 chopped green olives, 2 tbsp Worcestershire sauce, 1 tsp Tabasco, 2 chopped jalapenos, 3 chopped peeled and seeded tomatoes, and 2 tbsp cilantro or parsley.
After 6 hours, remove the fish from the refrigerator. Pour off 1 cup of the lemon or lime juice and add the above sauce to the fish and remaining juice. Mix well and let stand in the refrigerator overnight.
Garnish with avocado if desired.

Nutrition Facts : Calories 203.5, Fat 3.1, SaturatedFat 0.6, Cholesterol 53.2, Sodium 1116, Carbohydrate 13.1, Fiber 2.1, Sugar 6.3, Protein 31.3

Tips:

Use fresh, high-quality fish. The fresher the fish, the better the ceviche will be. Look for fish that is firm and has a mild, fresh smell.
Cut the fish into small pieces. This will help the fish to marinate evenly and cook quickly.
Use a variety of citrus juices. Lime juice is the traditional citrus juice used in ceviche, but you can also use lemon juice, orange juice, or grapefruit juice. Using a variety of citrus juices will give the ceviche a more complex flavor.
Add other ingredients to taste. Common additions to ceviche include onions, tomatoes, cilantro, and jalapeños. You can also add other vegetables, such as cucumbers or carrots, or fruits, such as mangoes or pineapple.
Marinate the fish for at least 30 minutes. This will allow the fish to absorb the flavors of the citrus juices and other ingredients.
Serve the ceviche chilled. Ceviche is best served cold, so make sure to chill it for at least 30 minutes before serving.

Conclusion:

Ceviche is a delicious and refreshing dish that is perfect for a summer party or potluck. It is easy to make and can be customized to your own taste. With a few simple tips, you can make the perfect ceviche every time.