Ceviche with Totopos

Cured Fish Dip

On the coast of Mexico is Veracruz, known as the epicentre of ceviche. A great summer food, this dish is found on the beaches of Mexico all year round, made using only the freshest ‘mariscos’, straight from the ocean. Use whatever fresh high-grade seafood you have available locally.





40 minutes


  • 200g La Tortilleria totopos (tortilla chips)
  • 200g fresh fish (e.g. barramundi)
  • Juice of 3 limes
  • 1 tomato
  • ¼ cucumber
  • ½ white salad onion, finely diced
  • ½ jalapeño
  • ¼ bunch coriander, chopped (about 45g)
  • 30ml olive oil
  • ½ avocado, to serve
  • Salt, to taste

Cooking Instructions

  1. Cut the fresh fish into small cubes and place in lime juice to marinate for a minimum of 30 minutes in the fridge.
  2. In the meantime, finely dice tomato, cucumber, onion and jalapeño then combine with the coriander and olive oil.
  3. Once prepared, add the fish to the tomato mix and combine and season to taste.
  4. Place the mix in a serving bowl and garnish with sliced avocado.
  5. Serve your ceviche with totopos.

¡Buen Provecho!

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