In Mexico, ceviche comes in several variations. Additionally, aguachile, a spicier version of ceviche, is also popular. There are also variations based on regional ingredients and preparation methods.
Classic Mexican Ceviche:
This version typically uses white fish, diced tomatoes, serrano peppers, and red onion, all marinated in lime juice. It's often served as a topping for tostadas.
Colima-style ceviche:
Shrimp and fish are minced instead of chunked, and soaked in lime juice with shredded carrots, tomatoes, cucumbers, and chiles.
Sinaloa-style ceviche:
Shrimp and crab are combined with sliced jalapenos, red onions, tomatoes, and cucumber.
Mangos y pescado ceviche:
Mango and white fish are combined with lemon juice, lime juice, tequila, jalapeños, and other ingredients.
Some chefs are experimenting with ingredients like passion fruit, coconut milk, and mango in ceviche preparations.
Aguachile is a spicier variation, often featuring shrimp, cucumber, onions, and a chili-lime dressing.
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