Friday, May 27, 2016

Tiritas de Pescado Zihuatanejo Style

“This post was sponsored by Fresh From Florida as part of Influencer Activation for Influence Central.” 

Tiritas de pescado Zihuatanejo Recipe

This dish makes me think about sunny days on the beach because it’s a perfect meal for a hot summer day.  I had lived in four beach towns in my life, but only one of those places has been here in the states, and that place is the wonderful Marco Island, Florida. If you live in Florida, you are a lucky fellow; Florida has some of the best produce and seafood in the country. Did you know that? My family loved to buy blueberries, tomatoes, sweet corn and watermelon locally! So fresh and grown right there close by the island. But it doesn't matter if you don’t live in Florida, many supermarkets carry those products in their produce section or seafood area.

As the weather starts getting warmer my family loves grilling and eating outdoors in our backyard. And weekends like “Memorial Day” or Four of July” are a perfect way to enjoy Florida fresh produce and seafood. Like preparing a Watermelon “Agua Fresca’, and this quick recipe for Fish strips made using Tilapia from Florida. A great appetizer your family and friends will enjoy before you start grilling.

This is an easy to make fish cocktail from Ixtapa-Zihuatanejo in the state of Guerrero, where it is usually prepared using sailfish or marlin. The fish is finely sliced in small 2-in stripes of about ¼-in thickness, that are quickly marinated with lime juice and then mixed with red onion slices and seasoned with peppers, oregano, salt and pepper. Traditional serve with corn tostadas or saltine crackers. It's is very similar to a ceviche but with less ingredients and requires a shorter prep time. At home we love to have it as an appetizer. 

Tiritas de pescado Zihuatanejo Recipe



  • 1 Lb. Tilapia filets, cut into 2-in by ¼ in
  • ½ cup lime juice
  • ½ medium red onion, finely sliced (about 1/2 cup)
  • 2 serrano peppers, finely diced* (about ¼ cup)
  • 2 teaspoons dried Mexican oregano
  • Salt and pepper to taste.

  • Corn tostadas or Saltine crackers.
  • Extra finely diced Serrano pepper for those that like spicy food.


  • You can substitute with other type of pepper like jalapeño or Habanero, use according to your own tolerance to spicy food.
  • Make sure to cut the stripes along the length of the fish fillet, this way the stripes will keep their shape. 

Tiritas de pescado Zihuatanejo recipe

1.     Place the lime juice on a medium size glass bowl. Add the fish stripes and marinate for 5 minutes.
2.     Stir in the rest of the ingredients and serve immediately with corn tostadas or saltine crackers.

Tiritas de pescado Zihuatanejo recipe

The next time you go to your local supermarket, look for fruits, vegetables and seafood from Florida. You can visit the Fresh fromFlorida Website and the Florida Department of Agriculture to get ideas for your next dinner; they have recipes and information to know what type of produce is on season.  Click here to see the list of produce available this month of May.  And if you are visiting Florida, check their website for all the activities they have to offer: like fruit picking, and seafood festivals. Fresh from Florida and the Florida State of Agriculture guarantees fresh and delicious food so you can enjoy healthy and wholesome meals. 


  1. Mely,

    What is the wooden utensil in the picture? What is it's purpose and how is it used?

    1. Hello Mack,

      That is a wooden spoon from Mexico, I use it to mix all the ingredients. But you can use any other wooden spoon or silicone spatula.

    2. Hello Mack,

      That is a wooden spoon from Mexico, I use it to mix all the ingredients. But you can use any other wooden spoon or silicone spatula.

  2. Thanks for really good inspiration for cooking :)

  3. Would it taste the same if I grilled it first? ��

    1. Hello Angelica,
      It will be a different taste.

  4. Amazing! greetings from Zihua! 👍🏽

  5. Was in Ixtapa last month and had this. Amazing! We will be using this recipe tomorrow.


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