Appetizer: Mexico – Pacific Coast Mexico — Guerrero – Tostadas de Tiritas (Thin Fish Tostadas)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 2 min

Additional 30 min

Total 1 hr 5 min

Ingredients

- 1 lb (450 g) marlin or sailfish fillet, skinless and boneless
- 3/4 cup (180 ml) freshly squeezed lime juice (about 6–8 limes)
- 2 tbsp (30 ml) freshly squeezed orange juice (optional, for balance)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 1 small red onion, thinly sliced and separated into rings
- 2 serrano chiles, thinly sliced (seeds kept or removed to taste)
- 1 ripe avocado, diced
- 2 cups (140 g) shredded green cabbage or crisp lettuce
- 12 small tostadas (store-bought or homemade; about 4–5 inch / 10–12 cm)
- 1/2 cup (15 g) chopped fresh cilantro
- 2 tbsp (30 ml) neutral oil (for brushing or quick frying tostadas) or more as needed
- Lime wedges, for serving
- Optional: extra sliced radish or thin cucumber slices for garnish

Instructions

Short Description:
Crisp corn tostadas topped with tiritas de pescado — very thin strips of marinated marlin or sailfish — finished with avocado, raw onion, chiles, and cilantro for a bright, coastal Guerrero starter.

Regional Notes:
This Guerrero version uses local large-game fish such as marlin or sailfish sliced very thin (tiritas) and briefly “cooked” by lime juice rather than chopped ceviche. Garnishes favor simple, fresh toppings common on the Pacific coast: avocado, raw onion, and crisp chiles rather than heavy tomato-based salsas.

1. Trim the fillet of any dark bloodline and pat dry. Place the fillet on a cutting board and, to make very thin strips (tiritas), chill in the freezer for 15–20 minutes until slightly firm but not frozen through.
2. Using a sharp knife, slice the fish across the grain into very thin strips about 1/8–1/4 inch (3–6 mm) wide. Transfer the tiritas to a glass or ceramic bowl.
3. In a separate small bowl, combine lime juice, orange juice (if using), 1 tsp kosher salt, and black pepper. Pour the citrus mixture over the fish strips, stirring gently to ensure all pieces are coated.
4. Cover the bowl and refrigerate 20–30 minutes, stirring once after 10–15 minutes. The fish should turn opaque and slightly firm but remain tender — do not overmarinate, or the texture will become too firm.
5. While the fish marinates, prepare toppings: rinse and drain onion rings (optional quick rinse in cold water to soften sharpness), dice the avocado, slice the serranos, shred the cabbage, and chop the cilantro.
6. Crisp or warm the tostadas: brush each side lightly with neutral oil and heat in a skillet over medium-high heat 30–45 seconds per side until warm and slightly blistered (or briefly deep-fry or bake until crunchy). Drain on paper towel if frying.
7. Assemble: place a small bed (about 2–3 tbsp) of shredded cabbage on each tostada, top with 2–3 tbsp of the marinated tiritas, then add a few onion rings, a spoonful of diced avocado, and 1–2 slices of serrano.
8. Sprinkle with chopped cilantro, taste and add salt if needed, and serve immediately with lime wedges and optional radish or cucumber slices for extra crunch.