Ceviche Acapulqueño (Acapulco-Style Fish Ceviche)

History & Origin

Acapulco has been for centuries one of the most important ports in Mexico and Latin America. Its status as a coastal city with access to the finest Pacific fish and seafood has forged an extraordinary maritime culinary tradition. Acapulco-style ceviche is one of the purest expressions of this tradition, different from Peruvian ceviche or other Mexican versions in its particular preparation. In Acapulco, ceviche is made with fresh white fish such as red snapper, mackerel or grouper, cut into small cubes that are "cooked" in abundant Mexican lime juice for at least an hour. Unlike other styles, Acapulco ceviche includes diced tomato, red onion, cucumber, fresh coriander and serrano or habanero chilli, creating an explosion of flavours and textures. The secret of Acapulco ceviche lies in the quality and quantity of lime: Mexican limes (more acidic than European ones) are used generously. Many beach stalls in Acapulco serve ceviche in plastic cups as a snack, on tostadas, or with crackers. It is the perfect food for the Guerrero heat and one of the great culinary pleasures of the Mexican Pacific.