Baja Ceviche appears as a signature dish in 1 United States cities. See each city's local variant and where to eat it.
Baja-style ceviche · San Diego
Diced raw fish (typically rockfish or shrimp) cured in lime juice with white onion, cucumber, tomato, cilantro and a single Serrano chile, served on a tostada with avocado and Mexican hot sauce.
Ceviche crossed the border from the Pacific coast of Baja California Sur, where Sinaloa-style and Ensenada-style preparations differ on whether the fish is diced fine or chunked, and whether cucumber and tomato belong. San Diego's Mariscos German truck and Oscar's Mexican Seafood codified the local style in the early 2000s: lime-cured rockfish, cucumber and Serrano on a fried tostada. Blue Water Seafood Market and El Pescador in La Jolla run the Mexican-American fish-counter version.