Tiritas de Pescado
Thinly sliced raw fish cured in citrus juice with jalapeño, onion, and cilantro. A bright, refreshing Mexican ceviche-style dish ready in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 245
- Protein
- 28g
freshelegantmexicangluten-freedairy-freefishtenderweeknight
Ingredients
- 1 lb sushi-grade white fish (halibut, flounder, or snapper), skinless
- 4 whole limes (juiced)
- 1 whole jalapeño, thinly sliced
- ½ whole red onion, thinly sliced
- ⅓ cup fresh cilantro, chopped
- 1 tsp salt
- 3 tbsp olive oil
- 1 whole avocado, sliced (optional garnish)
Instructions
- 1
Slice fish against the grain into thin strips, about 1/8 inch thick, and place in a shallow bowl.
- 2
Pour lime juice over fish. Toss gently to coat all pieces evenly.
- 3
Let fish sit in lime juice 5–8 minutes. The fish should turn opaque and slightly firm.
- 4
Add sliced jalapeño, red onion, cilantro, and salt. Gently toss.
- 5
Drizzle olive oil over the top and stir once more to combine.
- 6
Divide among bowls. Top with avocado slices if desired. Serve immediately.
Tools you’ll need
- sharp knife
- cutting board
- shallow bowl or plate
- spoon for tossing
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