Shrimp or fish cured in lime juice with cucumber, tomato, onion and chile, served on a tostada or in a glass. The Sonoran version is cut small, cured longer and spicier than Peruvian or Caribbean ceviche.

Seafood is a Sonoran staple even though Tucson sits about six hours inland, and a Tucson food guide says Guaymas is known for its shrimp. It describes Sonoran ceviche as cured longer than Central and South American versions, cut smaller and spicier, served on a tostada as often as in a dish. This Is Tucson's mariscos guide says JPS Seafood sources most of its product along the Sonoran coastline. Visit Arizona says raw seafood dishes like ceviche towers and aguachiles are popular in Arizona's heat.

Where to eat Sonoran ceviche in Scottsdale

2 editor picks for Sonoran ceviche in Scottsdale, ranked by editorial score. All Scottsdale signature dishes · Sonoran ceviche across every city.

  • Chispa's Fast & Fresh

    Order Street tacos at $3.25 each, or the carne asada fries.

    Chispa's Fast & Fresh on Thomas Road in Scottsdale works from a former liquor store's drive-thru window, serving street tacos, flautas and carne asada fries.

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  • Jalapeno Inferno

    Order The Tuesday three-taco plate with shredded machaca beef, in a soft or hard shell.

    Jalapeno Inferno on Scottsdale Road in north Scottsdale serves Sonoran Mexican food, with a take-out cantina nearby, and three tacos for $11.99 every Tuesday.

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Make it at home

Serves Serves 41 hr 30 minEasy

Ingredients

  • 1 pound medium raw shrimp, peeled, deveined and cut into 1/2-inch pieces
  • 1 cup fresh lime juice, from about 8 limes
  • 1/2 cup finely diced cucumber
  • 1/2 cup finely diced tomato
  • 1/4 cup finely diced red onion
  • 2 serrano chiles, seeded and minced
  • 1/4 cup chopped cilantro
  • 1 ripe avocado, diced
  • Salt, and tostadas or saltine crackers to serve

Method

  1. Toss the shrimp with the lime juice and a teaspoon of salt in a glass bowl, and refrigerate for 45 to 60 minutes until opaque all the way through.
  2. Drain off about half of the lime juice and discard it.
  3. Fold in the cucumber, tomato, onion, serrano and cilantro, and season with salt.
  4. Chill for 15 minutes, fold in the avocado just before serving, and spoon onto tostadas.

Editor tip. Cut the shrimp small and cure it fully; the Sonoran style is firm and tangy, not glassy and barely cured.

Common allergens: Shellfish.