Entree: Mexico – Sinaloa (Pacific Coast Mexico) – Ceviche Sinaloense (Sinaloa-style Ceviche)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 30 min

Total 1 hr 5 min

Ingredients

- 1 lb (454 g) raw shrimp, peeled, deveined, tails removed (about 20 medium) — or
- OR 1 lb (454 g) firm white fish fillet (corvina, sea bass, or snapper), cut into 1/2-inch (1 cm) pieces
- 1 1/2 cups (360 ml) fresh lime juice (about 10–12 limes)
- 1/4 cup (60 ml) fresh orange juice or jugo de naranja agria if available
- 2 medium Roma tomatoes, seeded and finely chopped (about 1 1/2 cups / 240 g)
- 1 medium red onion, thinly sliced and soaked 10 minutes in cold water, then drained (about 1 cup / 150 g)
- 1 small cucumber, peeled, seeded and diced (about 1 cup / 120 g)
- 1–2 serrano chiles, seeded and finely chopped (to taste)
- 1 cup (packed) cilantro leaves, chopped (about 25 g)
- 1 ripe avocado, diced
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) extra-virgin olive oil (optional, for mouthfeel)
- 12 small corn tostadas or 8–10 large tostadas (as needed for serving)
- Garnishes: torn lettuce leaves, lime wedges, thinly sliced radishes (no measurement required)

Instructions

Short Description:
A bright, coastal Sinaloan ceviche of shrimp (or firm white fish) cured in fresh lime and a touch of orange, tossed with ripe tomatoes, crunchy onion, cilantro, cucumber and serrano chile; served with tostadas and avocado so it functions as a full main-course meal.

Regional Notes:
This Sinaloa version emphasizes local seafood (shrimp or corvina/sea bass) and ripe tomatoes mixed into the ceviche rather than a pure citrus-only ceviche. The use of cilantro, serrano chiles, and tostadas reflects Pacific Coast Sinaloan street and seaside flavors, making it heartier and more of an entree than a light appetizer.

1. If using shrimp: bring a pot of salted water to a boil, add shrimp and cook just until opaque (about 1–2 minutes). Drain and plunge into ice water to stop cooking; drain and pat dry; cut larger shrimp into bite-sized pieces. If using raw fish: cut into 1/2-inch pieces and proceed without cooking.
2. Place the prepared shrimp or fish in a nonreactive glass or ceramic bowl. Pour the lime juice and orange juice over to cover; stir gently. Refrigerate to marinate: fish 20–30 minutes until opaque and firm; cooked shrimp 10–15 minutes to absorb acid and flavor. Time may vary slightly by size.
3. While the seafood is marinating, combine chopped tomatoes, drained red onion, diced cucumber, chopped serrano, and chopped cilantro in a separate bowl. Season with 1 tsp kosher salt and 1/2 tsp black pepper and add the olive oil if using.
4. When the seafood is ready, drain off most of the citrus liquid, leaving about 2–3 tbsp (30–45 ml) to keep the mixture moist. Add the seafood to the tomato mixture and fold gently to combine.
5. Fold in the diced avocado just before serving so it keeps its texture. Taste and adjust salt, pepper, or chiles.
6. Serve the ceviche chilled or at cool room temperature over torn lettuce leaves with tostadas on the side for scooping. Garnish with lime wedges and thinly sliced radishes.