This dish really reminds me of sandy beaches and sunny days back in January when I visited Mahahual, a small beach village in Costa Maya, Mexico.
The dish is very easy to prepare, quick, and extremely delicious. The main ingredient is sailfish or marlin. But since both of them are packed with mercury, I’ve chosen a healthier version of this dish, by replacing the fish with shrimps. You can have it as an appetizer or even as a main dish.
PROS: gluten-free, lean proteins, low saturated fats and low in sodium. Rich in niacin, vitamin B6, vitamin B12 and selenium. It is obviously a great natural source of Omega3 (DHA and EPA).
CONS: high in mercury if you use marlin or sailfish, so women who are pregnant or plan to become pregnant should avoid eating these fish. Research confirms that unfortunately many blue marling caught in the Gulf of Mexico contain 20 or 30 times the acceptable levels of mercury. Instead, if you opt for salmon, tilapia or shrimps you are making the right choice since these are the ones that contain the lowest mercury levels.
TIRITAS DE PESCADO RECIPE
1 Lb or 500g of scrimps
½ cup of fresh lime juice
½ medium red onion finely sliced
1 medium tomato sliced
2 serrano peppers finely diced
2 tsp dried Mexican oregano
Salt and pepper to taste
1. Take a medium-size bowl and squeeze the lime juice into it
2. Take a pan, add the shrimps and cook them until golden brown
3. Add, add the shrimps into the bowl and marinate for 5 minutes
4. Stir the rest of the ingredients
5. Serve immediately with corn tostadas