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Seafood Cocktail in Spicy Red Sauce (Ceviche Rojo de Camaron y Sierra)

Seafood Cocktail in Spicy Red Sauce (Ceviche Rojo de Camaron y Sierra)
This is a particularly refreshing example of ceviche, the centuries-old dish in which seafood is cooked by contact with acidic citrus juice instead of heat. Ricardo Muñoz Zurita, who grew up in Tabasco and Veracruz, likes to use sierra, the colorful Spanish mackerel from the Gulf of Mexico, but I find substituting black sea bass, rockfish, or red snapper equally satisfying.
Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 6 Serves 6.


  • 1/2 lb. lean white-fleshed fish fillet (see note), cubed
  • 1/2 cup fresh lime juice
  • 1/2 lb. bay shrimp
  • 1/2 cup minced white onion
  • 2 tsp. minced garlic
  • 2 tsp. sea salt
  • 1/2 tsp. freshly ground pepper
  • 1/4 cup finely chopped fresh cilantro
  • 1 cup tomato ketchup
  • 1 Tbs. sauce from chiles chipotles en adobo Totopos
  • 1 avocado, preferably Haas, pitted, peeled, and sliced


Place the fish in a shallow glass dish. Add the lime juice, cover, and marinate for up to 2 hours at room temperature, or until opaque.

Stir in the shrimp, onion, garlic, salt, and pepper. Cover again and refrigerate for 30 minutes or so.

Drain the fish mixture to remove the excess lime juice. Add the chopped cilantro, ketchup, and adobo sauce. Mix well.

Spoon into glass dishes. Accompany with the totopos and garnish with the avocado slices.
Adapted from Williams-Sonoma Savoring Series, Savoring Mexico, by Marilyn Tausend (Time-Life Books, 2000).