Entree: Mexico – Baja Peninsula Mexico – Ceviche de Sierra (Spanish Mackerel Ceviche)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 0 min

Additional 40 min

Total 50 min

Ingredients

- 1.5 lb (680 g) sierra (Spanish mackerel) fillets, skin removed and cut into 1/2-inch (1.2 cm) pieces
- 1 1/2 cups (360 ml) fresh lime juice (about 12-15 limes)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1 medium red onion, thinly sliced and rinsed briefly under cold water, approx. 6 oz (170 g)
- 2 serrano chiles, seeded if desired and finely chopped (or 1 jalapeno for milder heat)
- 1 cup (150 g) diced cucumber, seeded
- 2 medium roma tomatoes, seeded and diced, approx. 10 oz (285 g)
- 1/2 cup (15 g) chopped fresh cilantro leaves
- 2 tbsp (30 ml) extra-virgin olive oil (optional, for mouthfeel)
- 2 ripe avocados, peeled, pitted and diced, approx. 16 oz (450 g) total
- 12 small tostadas or 12 large corn tortilla chips (storebought), about 12 pieces
- Lime wedges for serving
- Optional: 1 tbsp (15 ml) hot salsa or chopped fresh mango for a sweeter note

Instructions

Short Description:
A chilled Baja-style ceviche made with fresh sierra (Spanish mackerel) cured in lime juice, tossed with red onion, cilantro, serrano chiles and crisp vegetables, served with tostadas and ripe avocado for a complete main-course meal.

Regional Notes:
This Baja California Sur version highlights locally abundant sierra (Spanish mackerel) and a bright, citrus-forward cure. Unlike Pacific coast variations that may add cream or tomato-heavy salsas, Baja ceviche tends to stay citrus-forward, with simple aromatics (onion, cilantro, serrano) and accompaniment by tostadas and avocado to make it a full entree.

1. Pat the sierra pieces dry with paper towels and place them in a nonreactive bowl (glass or ceramic). Season with 1 tsp (5 g) kosher salt and 1/4 tsp (1 g) black pepper.
2. Pour the 1 1/2 cups (360 ml) fresh lime juice over the fish, pressing down so pieces are submerged. Cover tightly and refrigerate 20–30 minutes, stirring once or twice, until the fish turns opaque and firms (fish should be "cooked" through but still tender). If pieces are larger, extend to 35–40 minutes.
3. While the fish is curing, rinse the thinly sliced red onion under cold water for 30 seconds to mellow sharpness, then drain well. Prepare cucumber, tomato, serrano chiles, and cilantro.
4. Once the fish is opaque, use a slotted spoon to transfer about two-thirds of the fish to a clean bowl, leaving most of the lime liquid behind (reserve a few tablespoons of juice for seasoning if desired). Excess acid can make the mix too tart.
5. Add the rinsed red onion, chopped serrano, cucumber, tomato, and cilantro to the cured fish. Gently fold in the 2 tbsp (30 ml) olive oil if using. Taste and adjust salt and lime: add up to 1–2 tbsp (15–30 ml) reserved lime juice or more salt if needed.
6. Fold in the diced avocado just before serving to keep it fresh. If you like a sweeter contrast, gently stir in 1 tbsp (15 ml) chopped fresh mango or a spoon of hot salsa.
7. Chill the assembled ceviche in the refrigerator for 10–15 minutes to meld flavors, then serve cold.
8. Serve the ceviche with tostadas and lime wedges; offer extra cilantro and serrano on the side. Each person can spoon ceviche onto 2 tostadas (approx. 12 tostadas total) for a satisfying entree.