Tiritas de Pescado (Zihuatanejo Raw Fish Strips)

History & Origin

Tiritas de pescado are the most representative dish of Zihuatanejo, a fishing port on the Costa Grande of Guerrero that has maintained its essence as a fishing village despite tourist growth. Unlike ceviche, which is prepared with fish cut into cubes and multiple ingredients, tiritas are the purest and most minimalist expression of Mexican coastal cooking: just ultra-fresh fish cut into thin strips, marinated in abundant lime juice with red onion, habanero chilli and salt. Tradition dictates that the fish must be so fresh it still smells of the sea, preferably sierra, mahi-mahi or snapper freshly pulled from the water. The fishermen of Zihuatanejo would prepare tiritas directly in their boats as lunch, using lime as the sole cooking method. The recipe is passed down from generation to generation and each family has their secret proportion of lime and chilli. Tiritas became popular in the beachside restaurants of Zihuatanejo bay in the 1960s and since then have been an essential stop for any visitor. The simplicity of the dish is its greatest virtue, letting the flavour of the fresh fish be the absolute star.