Entree: Mexico – Colima / Western Mexico – Ceviche Colimense (Colima-style Ceviche)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 30 min

Total 45 min

Ingredients

- 1 1/2 lb (680 g) firm white fish fillets (corvina, red snapper, or similar), skinless and boneless, cut into 1/2-inch (1.3 cm) cubes
- 1 1/2 cups (360 ml) fresh lime juice (about 10–12 limes), plus lime wedges for serving
- 3 medium Roma tomatoes, seeded and diced, about 12 oz (340 g)
- 1 medium white onion, finely diced, about 6 oz (170 g)
- 1 cup (25 g) fresh cilantro leaves, roughly chopped
- 1–2 serrano chiles, seeded and finely chopped (adjust to heat preference)
- 2 ripe avocados, peeled, pitted and diced
- 1 tbsp (15 ml) extra-virgin olive oil (optional)
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 12 corn tostadas (store-bought or homemade) or 8 large tostadas for service
- Optional: romaine or iceberg lettuce leaves for plating

Instructions

Short Description:
A bright Colima coastal ceviche of locally sourced white fish "cooked" in fresh lime juice and tossed with chopped tomatoes, white onion, cilantro, and serrano chile, finished with avocado and served with crisp corn tostadas for a complete main-course meal.

Regional Notes:
This Colima version emphasizes freshly caught firm white fish (typical of the Pacific coast), ripe tomatoes, and plenty of cilantro rather than heavy fruit additions found elsewhere. It is served as a full meal with corn tostadas, reflecting coastal dining in Western Mexico where ceviche is eaten as a main entrée rather than only an appetizer.

1. Rinse the fish and pat dry. Cut into uniform 1/2-inch (1.3 cm) cubes and place in a nonreactive bowl (glass or stainless steel).
2. Pour the fresh lime juice over the fish so pieces are fully submerged. Cover and refrigerate for 20–30 minutes, stirring once at 15 minutes; fish should turn opaque and firm (timing depends on cube size and acidity).
3. While the fish "cooks," place the diced tomatoes in a fine sieve to drain briefly if very juicy, then combine tomatoes, diced onion, chopped cilantro, and chopped serrano in a separate bowl.
4. When the fish is opaque and firm, drain off about half of the lime juice (reserve a little if you like a tangier ceviche). Add the tomato-onion-cilantro mixture to the fish.
5. Stir in the olive oil (if using), salt, and black pepper. Taste and adjust salt or chile heat as needed. Let the combined mixture rest 5–10 minutes in the refrigerator to let flavors marry.
6. Gently fold in the diced avocado just before serving to avoid mashing. If you prefer, reserve half the avocado to garnish each portion.
7. Arrange tostadas on a platter or plate a few tostadas per person with a bed of lettuce if using. Spoon generous portions of ceviche onto each tostada or serve family-style with tostadas on the side so diners can build their own.
8. Serve immediately with lime wedges. Leftover ceviche will continue to acid-cook the fish and soften the avocado—consume within 6–8 hours refrigerated for best texture and safety.