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

Tuna Melt Nachos

Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.

Frijoles de la Olla Ramen (Mexican Stewed Beans)

Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.

Brussels Sprouts Latkes

Who says latkes have to be potato? Brussels bring a delicious cruciferousness.

Spicy Honey Orange Shrimp (Xiang La Fengmi Xia)

A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.

Oxtail Guisado

A slow-simmering, comforting braise delivering healing to both body and soul.

Kimchi Bloody Mary

The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Wampanoaug Clam Fritters

The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.