Appetizer: Mexico – Veracruz (Gulf Coast Mexico) – Ceviche Veracruzano

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 30 min

Total 45 min

Ingredients

- 8 oz (225 g) firm white fish (such as corvina, grouper, or sea bass), cut into 1/2-inch (1 cm) pieces
- 8 oz (225 g) medium shrimp, peeled, deveined and cut into 1/2-inch (1 cm) pieces (about 10–12 shrimp)
- 1 1/2 cups (360 ml) fresh lime juice (about 8–10 limes)
- 2 medium plum tomatoes, seeded and diced, about 10 oz (280 g) total
- 1/2 medium red onion, finely diced, about 1/2 cup (80 g)
- 1 serrano chile, seeded and finely minced (or 1 small jalapeño), about 1 tbsp (6 g)
- 1/2 cup (20 g) fresh cilantro leaves, chopped (stems trimmed)
- 1 large avocado, diced, about 6 oz (170 g) flesh (optional; add just before serving)
- 1 tbsp (15 ml) extra-virgin olive oil
- 1 tsp (6 g) kosher salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) tomato juice or finely strained tomato liquid (optional, for slightly saucier ceviche)
- Tostadas, saltine crackers, or lettuce cups for serving
- Lime wedges and extra cilantro for garnish

Instructions

Short Description:
A bright Gulf Coast appetizer of local white fish and shrimp cured in fresh lime juice, tossed with ripe tomatoes, red onion, cilantro, and chile for a refreshing bite. Served chilled on tostadas or with crackers.

Regional Notes:
This Veracruz version uses a mix of local firm white fish and shrimp and emphasizes diced tomatoes and cilantro rather than fruit or heavy citrus blends found in other regions. The seafood is marinated (curado) in lime juice until opaque and then combined with fresh tomatoes and serrano for the characteristic Gulf Coast texture and flavor.

1. Rinse and pat dry the fish and shrimp; place both in a glass or ceramic bowl large enough to hold them in a single layer.
2. Pour the fresh lime juice over the seafood so it is fully submerged. Cover and refrigerate for 20–30 minutes, stirring once or twice; the seafood is ready when fish and shrimp are opaque and firm. (If shrimp are very large, marinate longer or briefly blanch for safety.)
3. While the seafood cures, combine the diced tomatoes, red onion, serrano, and chopped cilantro in a separate bowl. If using, stir in the 2 tbsp (30 ml) tomato juice for a looser mixture.
4. When seafood is opaque, drain off most of the lime juice, leaving about 2–3 tbsp (30–45 ml) in the bowl to keep the mixture moist. Add the seafood to the tomato-onion mixture.
5. Add the olive oil, salt, and black pepper; gently fold everything together to combine. Taste and adjust seasoning, adding more salt or a squeeze of lime if needed.
6. If using avocado, fold it in gently right before serving so it keeps its shape and color.
7. Chill the ceviche briefly (5–10 minutes) or serve immediately chilled. Serve on tostadas, with crackers, or in lettuce cups; garnish with lime wedges and extra cilantro.