Ceviche with Totopos

by Aunt Maggie ( Gluten Free, Recipe, Salad ) | No Comments
Ceviche with Totopos
Share on FacebookTweet about this on TwitterPin on PinterestEmail this to someone

Ceviche recipe by La Tortilleria

On the coast of Mexico is Veracruz, known as the epicentre of ceviche. A great summer food, this dish is found on the beaches of Mexico all year round, made using only the freshest ‘mariscos’, straight from the ocean. Use whatever fresh high-grade seafood you have available locally.


  • 200g La Tortilleria totopos (tortilla chips)
  • 200g fresh fish (e.g. barramundi)
  • Juice of 3 limes
  • 1 tomato
  • ¼ cucumber
  • ½ white salad onion, finely diced
  • ½ jalapeño
  • ¼ bunch coriander, chopped (about 45g)
  • 30ml olive oil
  • ½ avocado, to serve
  • Salt, to taste


  1. Cut the fresh fish into small cubes and place in lime juice to marinate for a minimum of 30 minutes in the fridge.
  2. In the meantime, finely dice tomato, cucumber, onion and jalapeño then combine with the coriander and olive oil.
  3. Once prepared, add the fish to the tomato mix and combine and season to taste.
  4. Place the mix in a serving bowl and garnish with sliced avocado.
  5. Serve your ceviche with totopos.

¡Buen Provecho!