Sinaloa-Style Ceviche Recipe

Try this flavorful Sinaloa-style ceviche recipe for a refreshing and tangy seafood dish. Made with fresh fish, lime juice, tomatoes, onions, cilantro, and jalapenos, this ceviche is a perfect appetizer or light meal option. The marinated fish is cooked by the acid in the lime juice, resulting in a tender and flavorful dish. Serve with tortilla chips or tostadas for a complete experience.

Ingredients

• 1 pound fresh white fish fillets (such as red snapper or grouper), cut into small pieces
• 1 cup freshly squeezed lime juice
• 1 cup chopped tomatoes
• 1 cup finely chopped white onions
• 1/2 cup chopped fresh cilantro
• 1 jalapeno pepper, seeded and finely chopped
• Salt and pepper to taste
• Tortilla chips or tostadas, for serving

Directions

1. In a glass or ceramic bowl, combine the fish and lime juice. Make sure the fish is completely submerged in the juice. Cover and refrigerate for at least 2 hours or until the fish is opaque.
2. Drain the lime juice from the fish and discard. Add the tomatoes, onions, cilantro, and jalapeno to the fish. Season with salt and pepper to taste.
3. Mix everything together gently until well combined. Adjust the seasoning if needed.
4. Cover the ceviche and refrigerate for another 30 minutes to allow the flavors to meld together.
5. Serve the ceviche chilled with tortilla chips or tostadas. Enjoy!

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