Foodie in Mazatlan - How to make mackerel ceviche

​/Previously published in Pacific Pearl magazine April 2024)

Something fascinating happens every year during the week before Easter or Semana Santa. Mazatlan fills up with busloads of national tourists who flock to the beach, while locals also decide to do the same thing. The result is a tapestry of umbrellas covering every inch of available beach. It’s a lively scene with loud Banda music, coolers and plastic chairs. Once you’ve conquered your spot on the sand, you won’t want to give it up to get a bite to eat. Here are a few food hacks that locals use to survive and thrive at the beach during Semana Santa.

Drink like a local
It might not feel as hot and humid as during the summer months, but it’s important to drink enough fluids. Get a cooler to keep your beverages cold and it will work as a table at the same time. How to drink like a local? Obviously a family-style bottle of Pacifico beer is a must. These bottles have a funny nickname; they are called ‘Ballena’ which means whale. So next time you are at the convenience store, confidently say: “Una Ballena por favor”. If beer isn’t your thing, you might enjoy the local vanilla soda Tonicol or how about a traditional ‘Cebada’ (sweetened barley water)?

Eat like a local
The traditional food that many families bring to the beach, is not sandwich or fruit salad. You might already guess the answer: it is fish and seafood. You can find a mouthwatering variety of beach specialties like Tostiloco (think: walking taco with ceviche), oysters or fresh coconuts. What do locals prepare and always carry in their coolers? It’s mackerel ceviche or ceviche de sierra. You might not consider this humble fish as an option for ceviche. It’s prepared with ground mackerel, carrot, celery, onion and cilantro. You might think it is a carrot salad because of its distinctive orange color. Every family has their own way of making mackerel ceviche, but here is the base recipe.

Mackerel ceviche (base recipe)
1 pound ground Mackerel
2 celery sticks
4 carrots
½ onion
1 pound limes
Small bunch cilantro (diced)
Pepper and salt to taste
 
Ask the fish vendor to grind the mackerel as well as the celery sticks, carrots and onion. You can also use the food processor or cut everything in small pieces. Cut the lime in half and squeeze the lime juice in a bowl. Place the ground mackerel in a separate bowl and stir in the lime juice, salt and pepper. Make sure to mix well so the lime juice gets in contact with the fish. Leave to rest for 5 minutes. Drain the lime juice, pressing the fish. Now add the vegetables, add more salt and pepper to taste. Mackerel ceviche is served with corn tostadas or wheat toast Duro.
 (SERVES 4-6 PEOPLE)

If you’re ready to learn more about Mazatlan’s culinary scene, make sure to book your seats for one of the Flavor Teller food tours.

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