The strips are made from fresh fish caught daily by Zihuatanejo’s local fishermen. Strips are not raw fish. It cooks with the same acidity as lime, so no fire or heat is required.of The strips are “cooked” in the acidity of the marinated lime juice.
This dish originated about 60 years ago when Alfonso Lara, a fisherman from the small town of Zihuatanejo in the Mexican state of Guerrero, offered it to Japanese tourists as a substitute for pomegranate. Serve with fish strips, red onion, lemon and salt.
Fishermen in this region prepared this dish on their boats as a daily meal. They used files to “cook” fresh black bonito and sailfish. They mixed the fish strips with onion slices, chili peppers and sea salt and ate them with crackers.
This dish is very popular among tourists and has made this region famous.
material:
- 1 kg sea bass or snapper fillets (sliced into 1 x 5 cm pieces)
- 1 1/2 cups fresh lime juice
- 1/4 cup serrano peppers or jalapeños, cut into thin strips
- 2 cups red onion, cut into thin strips
- 1 1/2 tablespoons dried oregano, preferably from Mexico
- sea salt (optional)
- Unsalted tortilla chips or water crackers
Preparation:
Place the fish in a shallow dish.
Mix with lime juice and marinate for 10 minutes.
Add bell pepper, onion, oregano, and salt and mix.
Enjoy with tortilla chips or water crackers.
