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Ceviche de sierra

Australian Gourmet Traveller recipe for ceviche de sierra.

By Lisa Featherby
  • 30 mins preparation
  • 10 mins cooking plus resting, standing
  • Serves 4
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Ceviche de sierra
Ceviche de sierra makes a great appetiser when served with the perfect scooping utensil - deep-fried tortillas, also known as tostadas.


  • 4 skinless blue mackerel fillets, pin-boned
  • To serve: juice of 1 lime, or to taste, plus wedges
  • 1 pickled jalapeño, thinly sliced
  • 2 tsp oregano
  • 1 avocado, coarsely chopped
  • 1 golden shallot, thinly sliced
  • 1 tbsp olive oil
  • 1 tbsp pomegranate seeds
  • ½ cup each coriander and flat-leaf parsley, torn
  • 220 gm (1¾ cup) masa flour (see note above)
  • For deep-frying: vegetable oil


  • 1
    For tostadas, stir masa flour, a pinch of salt and 290ml hot water in a large bowl to combine, then knead to a soft dough, adding more hot water if necessary. Set aside to rest (30 minutes), then divide into 15 balls and roll out into 5mm-thick rounds with a rolling pin or tortilla press. Preheat a dry frying pan over medium heat and cook tostadas one at a time, turning occasionally, until golden (3-5 minutes), then cut into rough pieces. Preheat oil to 170C in a deep saucepan. Add tostadas and turn until crisp (1-2 minutes; be careful as hot oil will spit). Drain on absorbent paper.
  • 2
    Combine mackerel in a bowl with lime juice, jalapeño, oregano and a pinch of salt, toss to combine and stand for 1 minute.
  • 3
    Add remaining ingredients to a separate bowl, toss to combine, add mackerel mixture and serve with tostadas and lime wedges.


Drink Suggestion: A light tequila or an off-dry riesling. Drink suggestion by Max Allen

  • undefined: Lisa Featherby