Dish
Ceviche Colima
Ceviche
Ceviche Colima is made with fresh fish that is marinated in lime juice, onions, and cilantro. The acid in the lime juice "cooks" the fish, giving it a tender and flavorful texture. The dish is typically served with tortilla chips or tostadas, and garnished with avocado and hot sauce.
Origins and history
Ceviche has its roots in Peru, but has become a popular dish throughout Latin America. Ceviche Colima is a regional variation that is unique to the state of Colima, and is known for its use of fresh seafood and bold flavors.
Dietary considerations
Gluten-free, dairy-free
Variations
There are many variations of ceviche, with each region and family having their own unique recipe. Some variations include adding tomatoes, cucumbers, and peppers to the marinade, or using different types of seafood such as shrimp or octopus.
Presentation and garnishing
Ceviche Colima is typically served in a large bowl or on a platter, with the fish and marinade arranged in an attractive and colorful display. The dish is garnished with avocado and hot sauce, and served with tortilla chips or tostadas for scooping up the ceviche.
Tips & Tricks
When making ceviche, be sure to use fresh seafood and high-quality ingredients for the best flavor. Marinate the fish for at least an hour to allow the flavors to penetrate the flesh. When serving, be sure to have plenty of tortilla chips or tostadas on hand for scooping up the ceviche.
Side-dishes
Tortilla chips, tostadas, avocado salad
Drink pairings
Mexican beer, margarita
Delicious Ceviche Colima recipes
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