Sinaloa Sierra Mackerel Ceviche

History & Origin

Sierra ceviche is the king of Sinaloan ceviches and one of the most beloved seafood dishes of north-western Mexico. Sinaloa, with its extensive Pacific coastline and rich fishing tradition, has one of the most sophisticated seafood culinary cultures in the country. The state is world-renowned for its fresh shellfish and fish, and the city of Mazatlán is considered the seafood capital of Mexico. Sierra is a saltwater fish belonging to the Scombridae family, a close relative of tuna and bonito. In Sinaloa, sierra is fished mainly between October and March, when the Pacific waters cool slightly and the fish migrate towards the coast. Its firm, intensely flavoured and moderately fatty flesh is perfect for ceviche because it holds its texture when marinated in lime acid. The "cold cooking" process using citric acid is a technique used by coastal peoples of the Americas since pre-colonial times, long before the Spanish arrived. In Sinaloa, this technique was perfected with the influence of Pacific coastal cuisine and local ingredients. Sinaloan sierra ceviche is characterised by cutting the fish into generous cubes, marinating it in abundant Mexican lime juice for at least 20 minutes, and mixing with tomato, cucumber, red onion, coriander and serrano or jalapeño chilli. It is served with corn tostadas and a generous amount of ketchup mixed with Valentina hot sauce - a combination Sinaloans consider essential.