Entree: Mexico – Guerrero (Pacific Coast Mexico) – Tiritas de Pescado

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Additional 45 min

Total 1 hr 20 min

Ingredients

- 1 1/2 lb (680 g) marlin or sailfish fillet, trimmed and sliced into thin strips (tiritas)
- 1 1/2 cups (360 ml) fresh lime juice (about 8–10 limes)
- 1 medium red onion, thinly sliced and rinsed in cold water, about 1 cup (150 g)
- 2–3 serrano chiles, thinly sliced (remove seeds for less heat)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1 cup (25 g) fresh cilantro leaves, roughly chopped
- 1 medium cucumber, peeled if desired, seeded and diced, about 1 1/2 cups (225 g)
- 2 medium Roma tomatoes, seeded and diced, about 1 1/2 cups (300 g)
- 2 tbsp (30 ml) extra-virgin olive oil
- 2 ripe avocados, sliced
- 12 corn tortillas (6–8 inch), warmed
- Optional garnish: lime wedges, extra cilantro sprigs, thin radish slices

Instructions

Short Description:
Fresh strips of locally caught fish (traditionally marlin or sailfish) quickly "cook" in bright lime juice with onions and chiles, then are tossed with vegetables and served with warm corn tortillas and avocado for a complete coastal Guerrero main course.

Regional Notes:
This Guerrero version uses dense, locally caught fish like marlin or sailfish (instead of delicate white fish) and is marinated slightly longer so the flesh firms while retaining a meaty texture. Typical Guerrero flavorings—fresh red onion, serrano chiles, cilantro, cucumber and ripe avocado—make it heartier than some northern ceviche-style tiritas and it is commonly eaten on warm corn tortillas as a full meal.

1. Place the fish strips in a nonreactive glass or ceramic bowl. Pour the lime juice over the fish so the strips are covered. Sprinkle with 3/4 tsp (4 g) of the salt and the black pepper. Gently toss to combine.
2. Cover the bowl and refrigerate for 25–35 minutes, stirring once after 10–15 minutes. The fish should turn opaque and feel slightly firm but still tender (marlin/sailfish may need the longer time in this range).
3. While the fish marinates, rinse the thinly sliced red onion under cold water for 30 seconds to remove some bite, then drain well. Prepare the cucumber, tomatoes, cilantro, and serrano chiles.
4. After the fish has marinated, pour the fish and lime juices into a fine-mesh sieve set over a bowl and let most of the excess lime juice drain away (reserve a few tablespoons of juice to finish the mixture if you like).
5. Transfer the drained fish to a large bowl. Add the rinsed onion, serrano chiles, chopped cilantro, cucumber, tomatoes, the remaining 1/4 tsp (1 g) salt (adjust to taste), and the olive oil. Toss gently to combine. If mixture seems dry, add 1–2 tbsp (15–30 ml) of the reserved lime juice.
6. Let the combined mixture rest 8–10 minutes at cool room temperature or in the fridge so flavors marry. Taste and adjust seasoning.
7. Warm the corn tortillas on a dry skillet or comal (about 20–30 seconds per side) and keep them wrapped in a clean kitchen towel to stay pliable.
8. To serve, place a generous portion of tiritas on each warm tortilla (about 3 tortillas per person) or arrange family-style with tortillas on the side. Top with avocado slices and optional radish, extra cilantro, and lime wedges.
9. Serve immediately with additional warm tortillas; accompany with simple sides if desired (black beans or rice), but the tortillas plus the vegetable mix make a complete coastal Guerrero entree.