Gloria Pidal, known on social media as Glorionce, lives in a van in Baja California, where she fishes, cooks and records her recipes. She shares her favorite recipe for this dish, which she arrived at thanks to a pandemic and the laws of food decomposition.
The head and bone of the fish were always used to make broth, the skins were dried to make pork rinds, zero waste. These small torreznos de mar replaced the tostadas (in Mexico ceviche is usually served on top of or accompanied by “tostadas” which are fried corn tortillas)