Fish Ceviche with Wild Chiltepin

Fish ceviche with chiltepin is the perfect recipe to understand why Sonora has its own gastronomic identity: the freshness of fish from the Sea of Cortez is lifted by the acidity of Mexican lime and the clean, fruity spiciness of wild chiltepin. No industrial chiles, no shortcuts.

Ingredients

• 500 g firm white fish (red snapper, sea bass or mackerel), cubed into 1 cm pieces
• Juice of 8 fresh limes
• 1 ripe tomato, finely diced
• 1/2 red onion, diced
• 1 cucumber, small dice
• 1/2 cup fresh cilantro, chopped
• 2 tablespoons La Yaquiyori chiltepin hot sauce
• Salt to taste
• Avocado and tostadas to serve

Method

1. In a bowl, cover the cubed fish with lime juice and refrigerate for 15-20 minutes. The acidity will cook the fish - it should turn opaque and firm.

2. Drain excess lime (leave a little for moisture) and mix with the tomato, red onion, cucumber and cilantro.

3. Add 2 tablespoons of chiltepin sauce and salt to taste. Mix carefully to avoid breaking the fish cubes.

4. Serve over crunchy tostadas with avocado slices and more chiltepin sauce to taste.

Chef tips

Use the best quality fish you can find - ceviche depends on freshness. If the fish is very wet, pat it dry with paper towels before marinating to avoid diluting the lime. La Yaquiyori is single-varietal: 2 tablespoons deliver present but not dominant spiciness.