Acapulco Ceviche Recipe

Name: Taco Libre North St. Augustines Acapulco Ceviche Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lbs fresh firm white fish (sea bass, mahi-mahi, or halibut), skinless; 8 oz raw shrimp, peeled, deveined, tails removed; 1 cups fresh lime juice (about 8–10 limes); 2 tbs fresh lemon juice (optional, for balance); 2 cups Roma tomatoes, seeded and finely diced; 0.5 cups red onion, very finely diced; 0.75 cups fresh cucumber, seeded and small dice; 1 each ripe avocado, medium dice (add at the end); 0.5 cups fresh cilantro, chopped; 1 each jalapeño, seeds removed and finely minced (or serrano for heat); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tbs olive oil (optional, for silkier finish); 1 tsp hot sauce (optional); 12 each tortilla chips or tostadas; 4 each lime wedges

Inspired by Taco Libre North St. Augustine

Time1h

Serves4

Make Acapulco Ceviche Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Seafood

1 lbs fresh firm white fish (sea bass, mahi-mahi, or halibut), skinless

8 oz raw shrimp, peeled, deveined, tails removed

Citrus & Brine

1 cups fresh lime juice (about 8–10 limes)

2 tbs fresh lemon juice (optional, for balance)

Vegetables & Fruit

2 cups Roma tomatoes, seeded and finely diced

1/2 cups red onion, very finely diced

3/4 cups fresh cucumber, seeded and small dice

1 each ripe avocado, medium dice (add at the end)

1/2 cups Fresh cilantro, chopped

1 each jalapeño, seeds removed and finely minced (or serrano for heat)

Seasoning & Extras

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tbs olive oil (optional, for silkier finish)

1 tsp hot sauce (optional)

To Serve

12 each tortilla chips or tostadas

4 each Lime wedges

Method

Prepare Seafood

Trim and Dice

Rinse fish and shrimp under cold water and pat dry. Cut fish into small 1/4–1/2-inch cubes. If shrimp are large, cut into bite-sized pieces or roughly chop to match the fish size.

Combine with Citrus

Place the cubed fish and shrimp in a glass or stainless-steel bowl (avoid reactive metals). Pour the fresh lime juice and lemon juice over the seafood so it is completely submerged. Press down gently to ensure pieces are covered by juice.

Cover the bowl and refrigerate. Allow the seafood to 'cook' in the citrus for 20–30 minutes for very small cubes (1/4"), or up to 45 minutes for thicker pieces. The fish should turn opaque and firm; shrimp should be opaque and slightly curled. Taste a small piece to check doneness — it should not be raw in the center.

Once the seafood is opaque and cooked through, drain off most of the citrus but reserve about 2–3 tablespoons of the lime juice to keep the ceviche bright. Return the seafood to the bowl.

Prepare Vegetables & Mix

Prep Vegetables

While the seafood cures, finely dice the tomatoes (remove seeds for less liquid), cucumber (seeded), and red onion. Mince the jalapeño and chop the cilantro. Gently dice the avocado and keep separate until ready to fold in.

Combine

Add the diced tomatoes, red onion, cucumber, jalapeño, and chopped cilantro to the drained seafood. Stir gently to combine so pieces stay intact.

Season

Add kosher salt, black pepper, and the reserved 2–3 tablespoons of lime juice. If using, stir in the olive oil and hot sauce. Taste and adjust seasoning — add more salt, pepper, or lime juice as desired.

Fold in the avocado gently just before serving to avoid browning. If you prefer the avocado chilled, add it after the ceviche has returned to refrigerator temperature (5–10 minutes).

Rest & Serve

Let the mixed ceviche rest in the refrigerator for 5–10 minutes to let flavors meld. Ceviche is best served cold and within 2–4 hours of preparation.

Serve chilled with tortilla chips or tostadas and lime wedges. Offer extra hot sauce on the side.