Ceviche (Mexican)

Raw white fish (typically corvina, snapper, or sea bass) cured in lime juice with chopped tomato, onion, jalapeño, coriander, avocado, and sometimes a splash of orange juice, served on tostadas or with tortilla chips. The Mexican version of ceviche differs from the Peruvian; the cure is longer (the fish more cooked), the chilli is jalapeño rather than ají, the dish includes tomato, and the format is tostada-and-fork rather than the cured fish alone. The signature is the bright lime-cured fish against tomato sweetness and jalapeño's clean heat.