Photograph of the finished Ceviche estilo Sinaloa

Mexico · Gỏi cá băm Sinaloa Ceviche

Ceviche estilo Sinaloa

30 min Hands-on time + 45 min waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea fish fillet Sea fish fillet 1.1 lb
  • Photograph of Lime Lime 16
  • Photograph of Tomato Tomato 4
  • Photograph of Cucumber Cucumber 8.5 oz
  • Photograph of Carrot Carrot 1.6
  • Photograph of Shallots Shallots 1.2
  • Photograph of Coriander Coriander 0.7 oz
  • Photograph of Chilli Chilli 4
  • Photograph of Tortilla Tortilla 8

Method

  1. 1 Finely chop the very fresh fish fillets, like the finely minced Sinaloa fish, not cut into chunks like Peruvian ceviche.
  2. 2 Mix the fish with enough lemon juice to cover it completely, then refrigerate for 45 minutes until the fish turns opaque white.
  3. 3 Drain the fish through a sieve and discard the lemon juice that has turned bitter.
  4. 4 Mix the diced tomatoes, cucumbers, carrots, and red onions (3 mm pieces) evenly with the fish.
  5. 5 Season with salt, chopped chili peppers, and cilantro, then scoop with a crispy tortilla.
Start cooking