Ceviche

Mexican ceviche differs from Peruvian leche de tigre ceviche — the Mexican version uses tomato, coriander, onion, and jalapeño alongside the lime-'cured' fish, producing a fresher, lighter, more herb-forward result. The acid 'cooks' the proteins in the fish without heat, denaturing them to a firm, opaque texture. The ceviche should be eaten within 30 minutes of preparation — beyond that, the fish becomes rubbery from over-acidification.

Pacific coast of Mexico (Sinaloa, Nayarit, Jalisco). Mexican ceviche is distinct from Peruvian ceviche — the Mexican version is more vegetable-forward and less acidic, typically using tomato which the Peruvian version does not. Both traditions derive from pre-Columbian fish preservation techniques using local acid fruits.

Michelada or cold Pacifico Clara — the Mexican Pacific coast ceviche experience. The salty, beer-based Michelada mirrors the saline quality of the cured fish. Or fresh coconut water for the non-alcoholic pairing.

{"White fish: sea bass (corvina), snapper, or halibut — firm, fresh, skinless fillets cut into 1.5cm cubes","Fresh lime juice: squeezed to order — the acid from bottled lime juice is different and produces an inferior result. Enough juice to fully submerge the fish cubes","The cure: fish in lime juice for 15-20 minutes, turning once — at 15 minutes the exterior is opaque and firm; the interior has a slight translucency (the Mexican preference). For full cook-through, 30 minutes","The dressing: finely diced white onion, seeded jalapeño (minced), ripe tomato (seeded and diced), fresh coriander — added after the fish has cured","Season at the end: the lime juice is salty from the sea proteins leaching out — taste before adding any additional salt","Tostadas: the ceviche is served on tostadas (flat-fried corn tortillas) at the table, or with tortilla chips and hot sauce"}