Ceviche with Totopos

Feb 3, 2017
Ceviche with Totopos

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.


Cooking time:10 minutes + 30 minutes marinating time

Spice level:Medium (add more or less jalapeo to your liking)


200g La Tortilleria totopos (tortilla chips)

200g fresh fish (e.g.barramundi)

Juice of 3 limes

1 tomato


white salad onion, finely diced


bunch coriander, chopped (about 45g)

30ml olive oil

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 jalapeo 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!

Recipe kindly provided by our resident Mexican cuisine experts La Tortilleria.