Name: Ceviche Acapulqueño
Yield: Makes 4 cups
Ingredients: 1 pound boneless, skinless fish fillets, cut into 3/4-inch chunks; 1 cup freshly squeezed lime juice; 1 cup tomato juice; 4 tablespoons olive oil; 1 teaspoon dried Mexican oregano; Kosher salt; 1/2 cup minced onion; 2 Roma tomatoes, minced; 2 fresh serrano chiles, seeded and minced; 20 green Manzanilla olives, pitted; 2 tablespoons fresh cilantro leaves, coarsely chopped; Sugar (optional); 1 avocado, diced; Tortilla chips or saltine crackers as desired

You can use any type of fish for this recipe, so always choose the freshest and most local.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.

Recipe notes

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