Entree: Mexico – Nayarit (Pacific Coast Mexico) – Ceviche de Nayarit (Nayarit Ceviche)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 0 min

Additional 40 min

Total 1 hr 5 min

Ingredients

- 1 lb (450 g) firm white fish fillets (corvina, robalo, or pargo), skinless, deboned, cut into 1/2-inch (1.25 cm) pieces
- 12 oz (340 g) raw medium shrimp (about 20–25), peeled, deveined, tails removed
- 1 1/2–2 cups (360–480 ml) fresh lime juice (about 12–16 limes), enough to just cover seafood
- 2 cups (300 g) ripe Roma tomatoes, seeded and diced
- 1 medium red onion, thinly sliced and separated into rings, then rinsed / soaked 5 min, drained (about 6 oz / 170 g)
- 1 cup (25 g) fresh cilantro leaves, roughly chopped
- 2 serrano chiles, stemmed and finely chopped (remove seeds for milder heat) — or 2 jalapeños for less heat
- 1 medium cucumber, peeled, seeded, and diced (optional) — about 1 cup (150 g)
- 3 ripe avocados, peeled, pitted, and diced
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (2 g) sugar (optional, to balance acidity)
- 12 small corn tostadas or tostadas de maiz (store-bought) or
  - 12 corn tortillas (6-inch / 15 cm) to crisp at home
- 2 tbsp (30 ml) neutral oil for frying tortillas, if making tostadas from tortillas

Instructions

Short Description:
A bright Pacific Coast-style ceviche combining local white fish and shrimp cured in fresh lime juice, tossed with ripe tomatoes, red onion, cilantro, and a touch of chile, served with crisp tostadas and avocado for a complete main-course meal.

Regional Notes:
This Nayarit version typically mixes locally available firm white fish (corvina, robalo, or pargo) with shrimp and emphasizes fresh diced tomatoes, cilantro, and a serrano or chile de arbol heat. Unlike some inland variants, it stays light and citrus-forward, often served with tostadas and avocado on the Pacific coast.

1. Use only very fresh seafood and keep it well chilled. Rinse fish and shrimp under cold water and pat dry with paper towels. Place fish and shrimp in a nonreactive glass or stainless steel bowl.
2. Pour enough fresh lime juice over the seafood to just cover it (about 1 1/2–2 cups / 360–480 ml). Stir to combine, cover, and refrigerate until the fish is opaque and firms up — about 25–40 minutes for 1/2-inch pieces (shrimp will turn pink and opaque). Taste a small piece: seafood should be "cooked" through by acidity before proceeding. If you prefer firmer cure, refrigerate up to 90 minutes but do not exceed 3 hours.
3. While seafood cures, prepare the vegetables: drain excess lime juice from the marinated seafood, reserving about 1/4 cup (60 ml) of the juice to toss later. In a large mixing bowl combine diced tomatoes, rinsed red onion, chopped cilantro, chopped serrano chile, diced cucumber (if using), salt, pepper, and sugar (if using). Toss gently.
4. Add the cured fish and shrimp to the tomato mixture and fold gently to combine. Add the reserved lime juice to adjust acidity and fold in. Taste and adjust seasoning with more salt, pepper, or chopped chile as desired.
5. Gently fold in two of the diced avocados, leaving some intact for garnish. Cover and chill for 10–15 minutes to allow flavors to meld, but do not marinate for long after adding avocado or it will soften too much.
6. Prepare tostadas if making from corn tortillas: heat 2 tbsp (30 ml) neutral oil in a large skillet over medium-high heat. Fry tortillas one at a time, 30–45 seconds per side, until crisp and golden. Drain on paper towels and sprinkle lightly with salt.
7. To serve as an entree, arrange 2–3 crisp tostadas per person on a platter, place generous scoops of ceviche on each tostada, and garnish with remaining diced avocado and additional cilantro. Offer extra lime wedges and hot salsa or sliced chiles at the table.
8. Leftovers: keep chilled and consume within 24 hours for best texture and safety.