Tiritas de Pescado

The Pacific coast of Mexico is rich with fish such as red snapper, mahi-mahi, bonito tuna and mullet. One of the easiest ways to prepare fresh catches is in tiritas, a ceviche-like dish which originated in Guerrero. Acidity and salt cure the fish, infusing it with flavor. It’s essential to use only the freshest fish for this. When buying fish from a fishmonger, ask when it was caught; if it’s whole, check the eyes to see that they’re clean and clear. If the fish smells strongly, it is past its prime and shouldn’t be used for this recipe. Serve tiritas simply with tortilla chips, saltines or on tostadas.

Makes 2 to 4 servings (about 2 cups tiritas and 30 chips)

7 or 8 ounces fresh, skinless 1⁄2 teaspoon fine sea salt or table white fish, preferably sierra or salt, plus more to taste mahi-mahi, cut into 2-inch-long

⁄2 cup (about 2 ounces) thinly

1

and 1⁄4-inch thick strips sliced cucumber, peeled and

⁄2 cup fresh lime juice deseeded if peels and seeds are

1

(from about 4 limes), plus more prominent to taste

1⁄2 cup (about 2 ounces) thinly 1 tablespoon olive oil sliced red onion

⁄2 teaspoon dried oregano

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In a medium glass, stainless steel or ceramic (nonreactive) bowl, toss the fish with lime juice, olive oil, oregano and salt. Marinate at room temperature for 10 minutes, then add the cucumber and onion, and refrigerate for an additional 5 minutes. Taste, and season with additional salt and/or lime juice, if desired, and serve.

Per serving (about cup tiritas), based on 4 servings: 89 calories, 4 g total fat, 0 g saturated fat, 35 mg cholesterol, 185 mg sodium, 5 g carbohydrates, 0 g dietary fiber, 2 g sugars, 10 g protein

Adapted from “The Food of Oaxaca: Recipes and Stories from Mexico’s Culinary Capital” by Alejandro Ruiz and Carla Altesor (Knopf, 2021).