Ceviche

Ingredients

(Serves 4 as a starter - generously)

400–500g very fresh white fish (snapper, kingfish or similar), diced
or

400–500g fresh prawns, peeled, deveined and chopped

Juice of 6–8 fresh limes (enough to properly cover the seafood)

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A generous splash of Clamato juice
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½ white onion, very finely sliced
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1 small cucumber, finely diced (seeds removed)

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4 ripe tomatoes, finely diced
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A generous handful of fresh coriander, chopped

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A sprinkle of dried oregano
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Sea salt, to taste
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Freshly cracked black pepper
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2 tablespoons olive oil
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Introduction

Bright. Coastal. Freshest flavour.

Ceviche is more than a dish for us - it’s a memory.

It takes us straight back to childhood in San Carlos - a paradise where the desert meets the sea. Long, sun-soaked afternoons. The freshest seafood imaginable. And bowls of ceviche so giant they couldn’t even be passed around the table.

They sat proudly on the kitchen countertop instead.

You’d grab your tostada, coat it generously with mayonnaise, pile it high with ceviche, finish with hot sauce - and go back again. Lime on your hands. Salt in the air. Family everywhere.

That’s what ceviche should be. Abundant. Bright. Shared.

Start with the freshest seafood.
This is everything. If using fish, ensure it is sashimi-grade and dice into small, even cubes.
If using prawns, chop into bite-sized pieces.

Cure in citrus.
Place seafood in a glass bowl. Add the juice of 6–8 fresh limes - enough to properly cover - and a generous splash of Clamato.
Cover and refrigerate for 15–25 minutes, until the seafood turns opaque and firm.

Build the flavour.
Add white onion, finely diced cucumber (seeds removed), diced tomatoes and coriander. Gently fold to combine.

Season properly.
Add olive oil (to integrate the flavours) salt and freshly cracked black pepper. Taste. Adjust. Taste again.
It should be bold with lime, lightly savoury from the Clamato, fresh and clean - with enough juice to generously coat every tostada.

Serve immediately.

How We Serve It

On tostadas with mayonnaise and hot sauce

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Straight from the kitchen counter
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Alongside guacamole and Pico de Gallo
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With tortilla chips
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And always with an ice-cold margarita
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Fresh seafood.
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Bowls too big to pass. 
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Even better with family and friends, and a Chuqui cocktail in hand.

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Ingredients

Introduction

Method