Name: Ceviche Seco Colimense
Prep time: 30 min
Total time: 1 h 30 min
Yield: 6 servings, about 12 tostadas
Cuisine: Mexican
Ingredients: 1 1/2 pounds Pacific sierra (Spanish mackerel) fillets, raw-service quality or previously frozen and fully thawed, skin and pin bones removed; 1 1/2 teaspoons sal de Cuyutlan or kosher salt, plus more to taste; 1 1/2 cups fresh Mexican lime juice, preferably limon de Tecoman, from about 16 to 18 small limes; 2 cups carrot, peeled and grated on the large holes of a box grater; 1 cup Roma tomato, seeded and diced very small; 3/4 cup white onion, diced very small; 3/4 cup peeled cucumber, seeded and diced very small; 1/2 cup fresh cilantro leaves and tender stems, chopped fine; 1 fresh chile habanero, seeded and minced very fine; 2 tablespoons corn oil or mild vegetable oil; 2 tablespoons fresh orange juice; 1 tablespoon jalapeno en escabeche brine, optional; 1/2 teaspoon dried Mexican oregano, crushed between your fingers; 12 to 16 thin corn tostadas, preferably tostadas raspadas; 1 ripe avocado, sliced, for serving; Lime halves, for serving; Salsa picante de botella, for serving

Question 1

What fish is best for ceviche seco colimense?

Accepted Answer

Pacific sierra, also called Spanish mackerel, is the best fish for ceviche seco colimense because it stays firm through mincing, lime curing, and hard squeezing. Use raw-service quality fish or previously frozen fish that is fully thawed, skinned, and checked for pin bones.

Question 2

How long should minced fish cure in lime juice for ceviche seco?

Accepted Answer

Cure minced Pacific sierra in 1 1/2 cups fresh Mexican lime juice for 45 to 60 minutes in the refrigerator. Stir once halfway through. The fish is ready when it turns opaque, firms up, and still tastes clean after draining.

Question 3

Why do you squeeze ceviche seco dry before serving?

Accepted Answer

Squeeze cured Pacific sierra dry so ceviche seco colimense can mound on thin corn tostadas without making them collapse. Drain the fish for one minute, then twist it hard in a clean cotton servilleta or cheesecloth until the fish feels crumbly, damp, and clean.

Question 4

Can I substitute another fish for Pacific sierra in Colima ceviche?

Accepted Answer

Use dorado, robalo, or pargo if Pacific sierra is unavailable, but buy from a trustworthy fishmonger and choose raw-service quality or previously frozen fish. Pacific sierra remains the traditional choice because its firm texture survives chopping, acid curing, squeezing, and spooning onto tostadas.

Question 5

Can I make ceviche seco colimense ahead of time?

Accepted Answer

Make ceviche seco colimense partly ahead by chopping the vegetables up to 4 hours in advance and refrigerating them separately. Cure and squeeze the fish up to 2 hours before serving. Mix the vegetables into the fish close to serving so the tostadas stay crisp.

Question 6

Why does ceviche seco colimense use grated carrot?

Accepted Answer

Grated carrot is a signature of ceviche seco colimense, not a garnish. Fresh carrot softens the sharp Mexican lime, adds the orange threads Colima cooks expect, and blends into the minced fish. Grate peeled carrot on the large holes of a box grater.

Culinary Explorer

Ceviche Seco Colimense

Ingredients

Pacific sierra (Spanish mackerel) fillets

sal de Cuyutlan or kosher salt

fresh Mexican lime juice, preferably limon de Tecoman

Where cooking meets culture.

Ingredient	Quantity
Pacific sierra (Spanish mackerel) filletsraw-service quality or previously frozen and fully thawed, skin and pin bones removed	1 1/2 pounds
sal de Cuyutlan or kosher salt	1 1/2 teaspoons, plus more to taste
fresh Mexican lime juice, preferably limon de Tecoman	1 1/2 cups, from about 16 to 18 small limes