Ceviche Summer Style

Ceviche Summer Style

Some say it comes from Peru, others that were the European sailors when trying to preserve their catch of the day during their long voyages, used to cover the fish with citrus fruits, vegetables, and spices that were at hand.

The truth is that for thousands of years the ceviche has been a dish that continues charming even to the most demanding palates. Therefore and because it’s probably one of our favorite companions during summer vacation, at NexusTours we want to share with you the ceviche’s recipes of some of our destinations in Mexico.

Ceviche estilo verano 1A


Colorful like its people, the ceviche from Acapulco is enjoyed not only during the summer but throughout the year. And although some add crackers or a dash of beer, the unique flavor of Acapulco’s ceviche is given by the emblematic soft drink of these coasts: Yoli.

To prepare it, you’ll need the following ingredients:

  • 1 dogfish in pieces
  • 3 chopped tomatoes
  • 1 chopped onion
  • Lemon and orange juice
  • 1 bunch of chopped coriander
  • 1 tablespoon of oregano
  • 2 chopped green chilies
  • 1 avocado
  • Ketchup sauce
  • Olives (optional)
  • 1 dash of Yoli soda
  • Salt to taste

Put the dogfish chunks into a bowl and marinate them with enough lemon and orange juice for three hours. Once the fish is white, drain the juice and add the three tomatoes, onion, green chilies and coriander chopped. Add also a tablespoon of oregano, ketchup, olives, salt to taste and a dash of Yoli soda.

Before serving, chop the avocado and don’t forget to enjoy it with crackers, primo!

Puerto Vallarta

For 5 years in a row, this beautiful destination of sun and golden-sand beaches has hosted the Ceviche and Aguachile Festival. So it is no wonder that, in addition to being one of the favorite places to enjoy the warm summer, the recipe for delicious Vallarta ceviche is becoming more and more popular.

To prepare it you’ll need the following:

  • 1 kilo snapper fillet in pieces
  • ½ kilo cooked shrimp
  • ½ cup lemon juice
  • 4 tomatoes
  • 2 onions
  • 8 green chilies
  • 1 chopped cucumber
  • 2 grated carrots
  • 1 bunch of chopped coriander
  • Salt, pepper and cumin to taste

In a deep bowl, place the fish and shrimp pieces, bathe them with lemon juice and add salt, pepper and cumin to taste. Mix well all the ingredients and let them rest in the refrigerator for 1 hour.

Then add the chopped tomatoes, chilies, coriander and cucumber, as well as the sliced onions and grated carrots. Stir well and serve it with toasted corn tortillas and the traditional Huichol sauce.


A few years ago, an Indo-Pacific Ocean fish invaded the waters of the Mexican Caribbean: the majestic lionfish (Pterois volitans). Some believe it escaped or was irresponsibly released at the American Atlantic coast, but the locals of Cozumel island say that the lionfish population grew after Wilma hurricane in 2005.

However, due to lionfish possesses a powerful poison and a great capacity for adaptation, quickly and ferociously began to reduce endemic fish populations, as it found no other predators than, of course, man…

To join the conservation efforts in the 2nd largest coral reef in the world, here is a recipe for this culinary eccentricity:

  • 200g lionfish fillet (due to its toxicity, it is recommended to buy it in a fishmongers’ market)
  • 2 lemons
  • 2 sour oranges
  • 1 red onion
  • 1 tomato
  • 1 habanero pepper
  • 1 avocado
  • 1 bunch of coriander
  • Salt and pepper to taste

Cut the lionfish fillet into large cubes and pass them through boiling water. Pour the lemon and sour orange juice into a deep bowl and add salt and pepper to taste. Once the fish is soft, dip it into the citrus container and let it rest for 15 minutes.

Add chopped avocado, tomato and habanero pepper, as well as finely chopped onion and coriander, and mix all the ingredients. Enjoy it with tortilla chips and, of course, with your loved ones during this summer vacation in Cozumel island!

Two bowls of Bahamian conch salad

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