📝 About This Recipe
A true jewel of the Sinaloan coast, this Ceviche de Sierra transforms fresh Spanish Mackerel into a delicate, citrus-cured masterpiece. Unlike chunky ceviches, the fish here is finely ground or minced, allowing it to absorb the bright lime juice and spicy serrano kick instantly. It is a refreshing, light, and deeply traditional 'marisco' staple that captures the vibrant spirit of a Mexican beach afternoon.
🥗 Ingredients
The Fish Base
- 1.5 pounds Sierra (Spanish Mackerel) Fillet (fresh, skinned, deboned, and finely minced or ground)
- 1.5 cups Key Lime Juice (freshly squeezed; enough to fully cover the fish)
- 1 tablespoon Sea Salt (adjust to taste)
The Aromatics and Vegetables
- 3 medium Carrots (peeled and finely grated)
- 1 medium Red Onion (very finely minced)
- 2-3 pieces Serrano Peppers (seeded and minced for a milder heat, or with seeds for more kick)
- 1 large Cucumber (peeled, seeded, and finely diced)
- 1/2 bunch Fresh Cilantro (finely chopped)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Dried Oregano (Mexican variety preferred, crushed between palms)
For Serving
- 1 package Tostadas (crispy corn tostadas)
- 1/2 cup Mayonnaise (optional, for spreading on tostadas)
- 2 pieces Avocado (sliced for garnish)
- 1 bottle Salsa Huichol or Valentina (for extra heat at the table)
👨🍳 Instructions
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1
Start with the freshest Sierra possible. Ensure the fish is very cold. Use a sharp knife to scrape the meat from the skin or finely mince it until it has a texture similar to coarse ground meat.
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2
Place the minced fish in a large glass or stainless steel bowl. Avoid plastic or reactive metals like aluminum.
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3
Pour the fresh lime juice over the fish until it is completely submerged. Stir in the sea salt to ensure even distribution.
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4
Cover the bowl with plastic wrap and refrigerate. Let the fish 'cook' in the citric acid for 30 to 45 minutes. The fish is ready when it turns completely opaque and white.
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5
While the fish cures, prepare your vegetables. Grate the carrots finely and mince the red onion, serrano peppers, and cilantro as small as possible.
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6
Once the fish is cured, some traditional recipes call for squeezing out the excess lime juice using a fine-mesh strainer or cheesecloth. This creates a 'drier' ceviche which is classic for Sierra.
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7
Return the squeezed fish to the bowl and add the grated carrots, minced onion, diced cucumber, and serrano peppers.
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8
Add the freshly cracked black pepper and the dried oregano, crushing the oregano between your palms as you sprinkle it in to release the oils.
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9
Fold in the chopped cilantro gently so as not to bruise the herbs.
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10
Taste and adjust seasoning. You may need an extra pinch of salt or a splash of the reserved lime juice if it feels too dry.
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11
Let the mixture sit in the refrigerator for another 10 minutes to allow the flavors of the vegetables and fish to marry.
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12
To serve, spread a thin layer of mayonnaise on a crispy tostada, pile the ceviche on top, and garnish with fresh avocado slices.
💡 Chef's Tips
Always use a non-reactive bowl (glass or ceramic) to prevent a metallic taste during the lime curing process. If you cannot find Sierra, high-quality King Mackerel or even Sea Bass can work, though the texture will vary. For the most authentic texture, use a hand-cranked meat grinder on the coarsest setting for the fish. Don't over-cure the fish; leaving it in lime juice for several hours can make the delicate Sierra meat become rubbery. Squeezing the lime juice out before mixing with vegetables prevents the tostada from getting soggy too quickly.
🍽️ Serving Suggestions
Serve with a cold Pacifico or Modelo Especial beer dressed with lime and salt. Pair with a side of 'Salsa Negra' (a mix of soy sauce, Worcestershire, and hot sauce) for a savory depth. Offer extra lime wedges and a bottle of Salsa Huichol for guests who want more acidity or heat. Serve alongside a bowl of salty crackers or thick-cut tortilla chips as an alternative to tostadas. A chilled glass of hibiscus tea (Agua de Jamaica) provides a beautiful floral contrast to the acidity.