Top 4 Traditional Seafood Dishes
in Pacific Coast of Mexico

Pescado zarandeado is a signature dish of the Mexican Nayarit region. It is a simple meal made by cooking local fish (preferably red snapper) over mangrove wood charcoal, which gives off a distinctive smoke that permeates the lightly salted fish. Today, some cooks like to add spices and hot chilis to the dish instead of using only salt, which accentuates the natural flavors of fish. The name of the dish is derived from the word zaranda, referring to the name of the grill used in the preparation of fish.Expand

Tiritas pescado is a traditional dish originating from the Guerrero region, and it is especially popular in the Ixtapa-Zihuatanejo area. The dish is usually prepared with fish such as snapper, sailfish, or marlin that is cut into strips, then combined with lime juice, onions, pepper, salt, and chili peppers. After the fish has been marinated, it is typically garnished with coriander and served with tortilla chips on the side. Most seaside restaurants offer tiritas pescado as an appetizer, while local boat captains often prepare it for tourists on fishing trips.Expand

Colima-style ceviche is made with a combination of finely chopped white fish, lime juice, salt, and onions. The liquid is strained after the fish has marinated, and ingredients such as tomatoes, chili peppers, carrots, olives, vinegar, coriander, and olive oil are added later, making this a dry-style ceviche with no excess liquid. It is recommended to serve Colima-style ceviche with toasted tortillas and hot sauce.Expand

Botanas de camarón seco is a traditional dish originating from Chiapas. These shrimp fritters are usually made with a combination of dried shrimps, flour, salt, cold water, egg whites, onions, serrano chili peppers, and oil. The shrimps are cleaned and rinsed, then soaked in warm water for about five minutes. They are then drained and dipped (along with onions and chili peppers) in batter consisting of flour, water, salt, and egg whites. The botanas are fried in hot oil until golden brown, then drained and served immediately.Expand