Top 8 Mexican Fish Dishes

Tacos de pescado or fish tacos have origins in the Mexican region of Baja California. These corn flour tacos are filled with fried or grilled pieces of fish, vegetables such as cabbage or lettuce, and a topping of either sour cream or mayonnaise. The dish is also popular in the United States, especially in California, where it can be found at numerous street carts, served with cabbage and coleslaw.Expand

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

Huachinango a la Veracruzana is a traditional dish originating from Veracruz. It consists of a whole red snapper that is cooked in a spicy tomato sauce. The sauce is most commonly made with a combination of tomatoes, olive oil, garlic, onions, bell peppers, olives, capers, chili peppers, and various spices. The fish is baked with the sauce until tender, and it is then served with rice, steamed vegetables, or roasted potatoes on the side.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

Originating from the coastal region around Mazatlán, ceviche de Sierra is a traditional type of ceviche prepared with fresh mackerel as the key ingredient. Other ingredients used in the dish include lime juice, carrots, onions, cucumbers, serrano peppers, oregano, and salt. The fish is finely chopped and marinated in lime juice and salt. The other ingredients are also chopped, and the two are then mixed together before serving. This ceviche can be enriched with the addition of diced avocado or chopped tomatoes.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

Dzik de pescado or fish dzik is a Yucateco dish that is usually served as an appetizer. It is made with a combination of diced white fish, onions, radishes, habanero chilis, coriander, orange juice, lemon juice, and vinegar. All ingredients are mixed together and seasoned with salt and pepper. When served, this healthy fish salad is traditionally spooned on tostadas.Expand

Sere de pescado is a traditional dish originating from Quintana Roo. The dish is usually made with a combination of grouper fillets, achiote, garlic, tomatoes, onions, plantains, coconut milk, hot peppers, and oil. The garlic and achiote paste are boiled in water and removed from the heat. The tomatoes and onions are processed into a paste, strained, and sautéed in oil. The plantains are boiled until soft and mixed with hot peppers, coconut milk, and tomato paste. The fish is placed in a pan with the sauce on top, and the dish is then simmered until the fish flakes apart easily. Sere de pescado is traditionally served with white rice on the side.Expand