Acapulco-Style Ceviche, photo by Fernanda AlvarezPhoto by Fernanda Alvarez

Acapulco-Style Ceviche

Cuisine: Mexican
Prep Time: 15 minutes
Servings: 4 servings
You'll never guess what the secret ingredient is in this ceviche recipe!

This Acapulco-style ceviche is very traditional. Mothers love to cook it in summer, and my family and I in particular love to order it in almost every marisquería. This dish is originally from the Pacific coast of Acapulco, where seafood is freshly caught every day. The secret ingredient in this ceviche recipe is the orange soda, which gives the preparation a unique, bubbly touch. You can also use white fish or octopus instead of shrimp.

Ingredients

  • 2 lbs shrimp medium, cleaned, deveined
  • 1 box crackers
  • 1/4 cup ketchup
  • 1/2 cup olives finely chopped
  • 1 clove garlic chopped
  • 3 tomatoes chopped
  • 5 limes juiced
  • 1 red onion chopped
  • 2 oranges juiced
  • 2 serrano chiles chopped
  • 2 avocados cubed
  • 1 tablespoon oregano
  • 1 bunch cilantro finely chopped
  • 4 tablespoons extra-virgin olive oil
  • salt to taste
  • pepper to taste

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Directions

  1. Using a glass bowl, mix together the deveined and cleansed shrimp, lime juice, orange juice or soda, Ketchup, and olive oil.
  2. Chop the onion, tomato, garlic, cilantro, serrano chiles, avocado, olives, and add them into the mix. Add oregano, salt and pepper to taste.
  3. Leave the ceviche in the fridge for about 2 hours or until the shrimp become pink.
  4. Once the ceviche is ready, serve with a side of crackers and enjoy!

Chef Notes

If fresh orange juice is unavailable, you can replace it with 250 ml orange-flavored soda.

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