All alongside Mexico’s Pacific coast you’ll discover seafood stalls serving contemporary catch: grilled entire, steamed till plump, pan-seared, uncooked or in one in every of many ceviche-like preparations. Marinating seafood in acid is a cooking method used across the globe, for good motive. It’s quick, simple and nearly unexpectedly toothsome. And, I believe we must always all be doing it extra at residence.
This recipe is similar concept as a ceviche — fish marinated in a lot of lime juice, plus a couple of different seasonings — nevertheless it’s each simpler and quicker.
Tiritas de pescado hail from the world round Ixtapa-Zihuatanejo within the state of Guerrero, and like a lot of well-known fish dishes, they originated as a fishermen’s snack. I first examine them on Mely Martinez’s unimaginable weblog, Mexico in My Kitchen.
To make them, white fish fillets are sliced into ¼-inch strips throughout the grain of the flesh, after which minimize into 2-inch-long items. These get marinated in lime juice, dried oregano, slices of purple onion and salt for about 10 minutes. Not like a whole lot of extra advanced ceviches, tiritas don’t require an hours-long marinade as a result of the strips are minimize so skinny, and due to the firm-but-tender sorts of fish which are used.
On this recipe, which is tailored from “The Meals of Oaxaca,” chef and writer Alejandro Ruiz recommends sierra or mahi-mahi, that are caught off the coast of Puerto Escondido in Oaxaca. Ruiz consists of slices of cucumber in his tiritas, for additional crunch, and a little bit of olive oil, which brings out the silkiness of the fish. Served with tortilla chips, saltines and even yuca or plantain chips, I like to think about it as a contemporary tackle fish and chips.
If that is your first go at a ceviche-style dish, I like to recommend making the recipe as written. It’s useful to look at how the fish transforms in acid, the way it seems to be, feels and tastes as soon as it’s totally cooked. It’s arduous to clarify this transformation in phrases! It’s important to make use of the freshest fish yow will discover. It ought to have just about no scent — or ought to odor solely of the clear blue sea — if you take it out of its paper or plastic wrapper.
Urged substitutions or additions:
- In the event you can’t discover mahi-mahi or sierra, sea bass or scallops would work fantastic.
- Lime juice is good for this recipe, however lemon juice would work simply as effectively.
- Mexican dried oregano provides a wispy earthiness, although I think about dried mint or a pinch of crushed cumin seeds could be attention-grabbing, too.
- I like the crunch and refreshing taste the cucumber and purple onion add. You may additionally use bell pepper, shallots, scallions, jicama or zucchini.
Tiritas de Pescado
The Pacific coast of Mexico is wealthy with fish resembling purple snapper, mahi-mahi, bonito tuna and mullet. One of many best methods to arrange contemporary catches is in tiritas, a ceviche-like dish which originated in Guerrero. Acidity and salt remedy the fish, infusing it with taste. It’s important to make use of solely the freshest fish for this. When shopping for fish from a fishmonger, ask when it was caught; if it’s entire, examine the eyes to see that they’re clear and clear. If the fish smells strongly, it’s previous its prime and shouldn’t be used for this recipe. Serve tiritas merely with tortilla chips, saltines or on tostadas.
Makes 2 to 4 servings (about 2 cups tiritas and 30 chips)
7 or 8 ounces contemporary, skinless white fish, ideally sierra or mahi-mahi, minimize into 2-inch-long and 1/4-inch thick strips
½ cup contemporary lime juice (from about 4 limes), plus extra to style
1 tablespoon olive oil
½ teaspoon dried oregano
½ teaspoon fantastic sea salt or desk salt, plus extra to style
½ cup (about 2 ounces) thinly sliced cucumber, peeled and deseeded if peels and seeds are distinguished
½ cup (about 2 ounces) thinly sliced purple onion
In a medium glass, chrome 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 extra 5 minutes. Style, and season with further salt and/or lime juice, if desired, and serve.
Per serving (about ½ cup tiritas), based mostly on 4 servings: 89 energy, 4 g whole fats, 0 g saturated fats, 35 mg ldl cholesterol, 185 mg sodium, 5 g carbohydrates, 0 g dietary fiber, 2 g sugars, 10 g protein
Tailored from “The Meals of Oaxaca: Recipes and Tales from Mexico’s Culinary Capital” by Alejandro Ruiz and Carla Altesor (Knopf, 2021).
Copyright: (c) 2021, The Washington Submit
