Together Bistro
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Together Bistro

Ceviches Lima and Colima

So good, so easy, so make them both.

It’s easy to fall in love with ceviche.

It’s refreshing, tasty, light, and even healthy! True, Ceviche’s ingredients pack a powerful mix of weight-control and anti-heart disease properties, including antioxidants, omega-3 and omega-6, vitamins, and collagen.

We include two interpretations of this traditional coastal dish: the Colima recipe (Mexico) and the Limeño recipe (Peruvian) so you can travel along the pacific coast from the comfort of your kitchen.

And even though they are both called ceviche and both use fish as the base ingredient, they are indeed very different. You’ll see.

Flirt with something different, open your heart, and fall in love all over again.

Bring it all together: The recipe, the book, and the music.


500 grms (1 Lb) Dorado (Mahi Mahi or Red Snapper)
3/4 Cup of lime juice
1 Cup tomatoes — Roma Tomatoes — 4 to 6 depending on size
1/2 Cup of red onions
3/4 Cup Carrots — 1–2 depending on size
3/4 Cup of English cucumber
2 Chiles serrano — Serrano pepper
1 bunch Cilantro
Sal to taste gusto
Tostadas (Mexican)

For avocado cream
1 ripped avocado
1/3 Cup of heavy cream
A whipped cream canister

👩‍🍳 Follow these easy steps 👨‍🍳


  1. Mince fish into small pieces.
  2. Place into a bowl and cure with lime juice, cover, and leave it to marinate in the fridge for 20 -30 minutes.
  3. Meanwhile mince tomatoes, cucumbers, cilantro, onions. Make sure to remove the seed from the tomatoes and the cucumbers to remove excess juice. Chop up cilantro into small pieces.
  4. Grate carrots in the small grater setting.
  5. Once the fish is done being cured drain excess lime juice with a strainer.
    Bring together fish, onions, carrots, cilantro, tomatoes, and cucumbers.
  6. Mix well finding the right balance of the ingredients. Salt to taste. Top up with serrano peppers and with either a piece of avocado or avocado cream.


  1. Blend the avocado and the heavy cream. Add salt.
  2. Place into the whipped cream canister. Pato used nitrous oxide added to the canister. You can make it without this step, but it will be less.
  3. Serve, generously, over one tostada and top with peppers and avocado.


500 grams (1 Lb) Dorado (Mahi Mahi or Red Snapper)
3/4 Cup of lime juice
1/2 Cup of red onions — feathered
2 Ají limo — Manzano pepper or any local pepper that is not too sweet.
1 bunch Cilantro
Sal to taste
1/2 Sweet potato
Peruvian “choclo” corn

👩‍🍳 Follow these easy steps 👨‍🍳


  1. Boil sweet potato and corn (choclo) remove when tender and let it cool.
  2. Cut fish into squares, not too small, and place in the fridge
  3. Mince cilantro, cut onions feather-style, and chop hot peppers into tiny pieces. Leave some larger pieces for garnish.
  4. Squeeze lime juice out of limes and try to avoid getting the juice closer to the white part of the lime.
  5. When all the ingredients are prepped, bring fish, lime juice, onions, cilantro, hot peppers, and salt together. Use a cold bowl and place one ice cube in the middle of the bowl while you mix ingredients. Remove Ice before it melts. This helps keep the ceviche cold.
  6. The ceviche is ready to eat in about 4–5 minutes of being cured by the lime.
  7. Serve over cold boiled sweet potatoes and corn “choclo.”

PLEASE NOTE: Ceviche is raw food, lime cures bacteria but DOES NOT cook the fish.



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