Fish
Ceviche Colima
Mexico
A Colima ceviche of seafood cured in lime with tomato, onion, and a hint of soy.
Original eatfuls sticker artwork
What it is
A closer look at Ceviche Colima.
A Colima ceviche of seafood cured in lime with tomato, onion, and a hint of soy.
What to look for
Know it when you find it.
Pearly seafood in a bright, citrusy tomato-onion mix.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Ceviche Colima.
Mexico
Country-wide tradition
Keep exploring
If this caught your eye…
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Naples, Italy
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Antigua and Barbuda
Antiguan Saltfish
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Salted cod soaked to remove excess salt, flaked, then sauteed with onion, sweet pepper, tomato, garlic, thyme, and hot pepper; the classic Antiguan breakfast; traditionally served with chop-up (mashed eggplant, spinach, and okra), fungee, or butter bread; savoury and full-flavoured; a Saturday morning ritual; the distinctive breakfast of Antigua.
Antigua and Barbuda
Saltfish and Ducana
Classic Antiguan pairing of stewed saltfish with sweet ducana dumplings; the saltiness of the fish complements the sweetness of the sweet potato and coconut dumpling; a traditional Antiguan meal; found at local restaurants and home kitchens; the saltfish and ducana of Antigua
Navarre, Spain
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Libya
Tabahij
Al-tabahij
Fish layered with sliced potato, tomato and onion and baked in oil until the top layer browns and the fish steams underneath.