Beachfront Stand · Fish Ceviche
Ceviche Sinaloense
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Sinaloa's version is typically chopped much finer than ceviches elsewhere in Mexico and is often eaten with saltine crackers instead of tortilla chips, a habit locals trace to the state's mid-20th-century seaside food stands.
Diced raw fish or shrimp is 'cooked' in lime juice, then mixed with tomato, onion, cilantro, and cucumber into a finely chopped, almost soupy mix. Beachfront stands in Mazatlán scoop it into cups to eat on the go with crackers.
Why it's made this way: Sinaloa's Pacific coastline and major fishing fleet make raw-marinated seafood one of the state's everyday street foods rather than an occasional treat.
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Part of World of Street Food — 690 dishes from 118 countries.
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