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Ceviche Estilo Acapulco / Ceviche Acapulco Style (1969)

February 24, 2014
Mexican Cookbook for American Homes (1969) by Josefina Velazquez de Leon and Irene Goldstein. UTSA Libraries Special Collections

Mexican Cookbook for American Homes (1969) by Josefina Velázquez de León and Irene Goldstein. UTSA Libraries Special Collections

Velázquez de León, Josefina, and Irene Goldstein.  Mexican Cook Book for American Homes: Authentic Recipes from Every Region of the Mexican Republic; Adapted for Use in the United States, Central and South America. Mexico City, Mexico: s.n., 1969. [TX725.M49 D45 1969]


The third section of Josefina Velázquez de León’s bilingual cookbook, Mexican Cook Book for American Homes presents Mexico’s regional cuisine.

Last week, we shared a nut roll recipe from Coahuila. This week, we move southward along the Pacific coast to Guerrero:

Sus platillos más famosos se confeccionan con la gran diversidad de pescados y mariscos que se encuentran en el Puerto de Acupulco, distinguiendose entre ellos el famoso CEVICHE. Con el coco que abunda mucho se hace el COCO FIZZ, el ARROZ DE LECHE TROPICAL y otros muchos dulces.

This Pacific coast state is a big grain and cattle producer, but its greatest attraction in late years has been the swank beach resort and port city of Acupulco. The most famous Guerrero dishes are made with the great diversity of fish and shellfish caught in Acupulco Bay, favorite among these being a seafood cocktail called CEVICHE. Locally grown products are the source of delicacies like COCOANUT FIZZ, TROPICAL RICE WITH MILK and other desserts. 


Ceviche Estilo Acapulco / Ceviche Acapulco Style (248-249)

  • 450 gramos de pescado pompano o róbalo / 1 lb pompano or haddock
  • 225 gramos de jitomate / ½ lb. tomatoes
  • 5 limones / 5 lemons
  • 2 aguacates / 2 avocados
  • 1 cebolla / 1 onion
  • 4 cucharadas de aceite / 4 tablespoons oil
  • 1 cucharada de vinagre / 1 tablespoon vinegar
  • 4 chiles serranos en vinagre / 4 pickled serrano” chiles
  • ½ cucharadita de oregano / ½ teaspoon oregano
  • Sal y pimienta  / salt and pepper

Se lava el pescado, se le quita la piel, se parte en pequeños cuadritos, se coloca en un traste de porcelana, se le pone el jugo de limón. Se deja así 3 horas, teniendo mucho cuidado durante ese tiempo de moverlo varias veces con una cuchara de madera.

Los jitomates se meten solo durante un minute en agua hirviendo, se les quita la piel, se pican en cuadritos y se incorporan al pescado después de last res horas de reposo; lo mismo que los chiles rabanados, el aceite, el vinagre, el oregano, sal y pimiento. Se sirve en copas o conchitas, adornándose con rebanadas de cebolla y aguacate

Wash the fileted fish, skin and cut into small squares. Place in a china or glass dish, pour lemon juice over all, and let stand for 3 hours, turning the fish pieces with a wooden spoon from time to time. Skin the tomatoes, dice and add to the fish. Add the sliced chilis, the oil, vinegar, oregano, salt and pepper. Serve ice cold in sherbet glasses or shells, garnished with slices of onion and avocado. 


 

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