Guerrero / Acapulco, Mexico
Guerrero-style green ceviche — fresh white fish or shrimp cured in lime juice, then tossed in a green sauce of tomatillo, serrano, cilantro, and avocado. Served in a copa with tostadas.
Bright lime, tomatillo acidity, cilantro freshness, serrano heat, creamy avocado, clean marine sweetness
{"Fish or shrimp must be ice-cold and sashimi-fresh","Lime cure: 15–25 minutes maximum for tender texture","Tomatillo sauce blended raw, not cooked — preserves bright acidity","Avocado diced last minute and folded in at service","Season with salt and a few drops of olive oil to carry flavour"}
{"Cucumber adds freshness and extends the ceviche without diluting flavour","A few drops of green Tabasco or salsa verde deepens heat","Serve in chilled glass copa — temperature is part of the dish"}
{"Over-curing until fish is completely opaque and tough","Pre-mixing avocado — browns and turns mushy","Using bottled lime juice — fresh lime is non-negotiable"}
Ceviche — Martin Morales (pan-Latin context)