Ah, good ol’ tiritas de pescado— Spanish for “little fish strips”. This dish is a trip to the beach.  It’s also super easy to make. In fact, I’d argue it’s one of the simplest and quickest ceviches you can make, which helps explain why it’s probably one of the best. In this recipe, I explain how to whip it together in under 20’, which ingredients you need (makes all the difference), and a bit of its history.

Ceviche is a cold (usually raw) fish preparation seasoned with lime juice.  Common in Mexico, Peru, and Ecuador, ceviche should be made with fresh fish, especially if prepared raw. In my mind, rawness is optional because health hazards must be taken into account. Consuming raw products (milk, meat, fish) will always be a little risky, so there are a few precautions you should take.

Freshness is essential in preparing raw ceviche, if you’re not in a coastal area I recommend preparing the cooked version. if you can get hold of really fresh fish then you only need to concern yourself with hygiene in the kitchen. This means making sure your knives, bowls, and chopping boards are clean, washing your hands thoroughly, and making sure the fish is always cool. It’s also best to consume the ceviche on the day it was made and you should be fine.

Zihuatanejo is a little beach town in the state of Guerrero. There, fishermen devised this humble yet delicious dish as a quick lunch they could enjoy right on the boat, canoe, raft, etc. Freshly caught fish cleaned on the spot, mixed with lime juice, a little onion, chopped chili, and salt. Served with tostadas or crackers and in a few minutes, using only a chopping board and a knife— and ¡listo! you have a pretty tasty lunch out in the ocean!

Cooking Instructions for Tiritas de Pescado Ceviche, Zihuatanejo Style

You’ll only need to assemble:

• 500 g fresh tilapia fillets (snapper, catfish or haddock are suitable too)  
• 2 fresh serrano chilli 
• 1/2 thinly sliced red onion
• 150 ml fresh lime juice 
• 1/2 tsp dried oregano

And to serve:

• Corn tostadas
• Avocado
• Hot sauce  (any Mexican kind will work, Valentina, Cholula, Tabasco, San Luís)

Once you have the mise en place, start by cutting the fish fillets in thin strips. Mix with the serrano chilli, sliced red onion, and the lime juice. Season with salt and oregano to taste.

Then, let rest in refrigeration for 15 minutes and serve with tostadas, avocado and hot sauce. 

Cooked version: Bring a liter of water to a boil, add 1 bay leaf, a splash of white wine if you have it, and salt.  Add the fish fillets and simmer for 2 minutes. Drain and let cool. Mix with the rest of the ingredients just as in the raw version.

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Tiritas de Pescado Recipe Notes

As I said above, freshness and hygiene are essential. Some purists may say ceviche can only be made with fresh and raw fish, but I think a cooked version is valid in a home kitchen that’s probably not that close to the coast and maybe likes to play it safe when serving raw foods. 

In the raw version (as long as the fish is fresh) you should not get that “fishy” flavor. In the cooked version you do get a little more pronounced “fishiness” taste. Common knowledge states that the lime juice “cooks” the raw fish. It does not, and it is not sufficiently acidic to kill of any bacteria. The “cooked” appearance of the fish (whiter, opaque, resembling a cooked fish) is just the absortion of the lime juice.  In the end the choice is yours as always.  

Fancy versions can include jicama, pineapple, mango, cucumber, tomatoes, and cilantro. Creative versions use other citrus fruits instead of lime juice. Orange and/or grapefruit can work well.  Peruvian and Ecuadorian versions include corn and/or sweet potato. 

Enjoy!

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