Recipe made in collaboration with Chef Nico Mejía – Sicar Farms
1 kg of finely chopped fish, preferably sierra or chile
500 ml of freshly squeezed Colima lime juice
1 tbsp. Colima salt (17 gr)
2 small white onions, finely chopped (350 gr)
3 medium grated carrots (220 gr)
2 medium cucumbers, chopped into small cubes (140 gr)
3 ripe tomatoes, seeded and chopped into small cubes (300 gr)
2 finely chopped serrano peppers (20 gr)
1/4 cup finely chopped cilantro (10 gr)
1 tbsp. Colima salt (16 gr)
Mix the fish with the lime juice and salt, and reserve in the refrigerator or a cool place for 40 minutes. Make sure the fish is completely covered by the lime juice.
Remove the fish from the container and extract all the lime juice by pressing with your hands until it feels dry.
Mix the previously macerated and squeezed fish with the rest of the ingredients and adjust the seasoning. Serve a portion of ceviche on a plate, accompanied by fried corn tostadas, Colima lime, and bottled hot sauce.