Tiritas de Pescado

Name: Tiritas de Pescado
Ingredients: 7 or 8 ounces fresh, skinless white fish, preferably sierra or mahi-mahi, cut into 2-inch-long and 1/4-inch thick strips; 1/2 cup fresh lime juice (from about 4 limes), plus more to taste; 1 tablespoon olive oil; 1/2 teaspoon dried oregano; 1/2 teaspoon fine sea salt or table salt, plus more to taste; 1/2 cup (about 2 ounces) thinly sliced cucumber, peeled and deseeded if peels and seeds are prominent; 1/2 cup (about 2 ounces) thinly sliced red onion

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Servings: 2

Author : Adapted from <a href='https://wwwamazoncom/gp/product/0525657304?ie=UTF8&tag=thewaspos09-20&camp=1789&linkCode=xm2&creativeASIN=0525657304'>“The Food of Oaxaca: Recipes and Stories from Mexico's Culinary Capital”</a> by Alejandro Ruiz and Carla Altesor (Knopf, 2021)

Ingredients

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7 or 8 ounces fresh, skinless white fish, preferably sierra or mahi-mahi, cut into 2-inch-long and 1/4-inch thick strips1/2 cup fresh lime juice (from about 4 limes), plus more to taste1 tablespoon olive oil1/2 teaspoon dried oregano1/2 teaspoon fine sea salt or table salt, plus more to taste1/2 cup (about 2 ounces) thinly sliced cucumber, peeled and deseeded if peels and seeds are prominent1/2 cup (about 2 ounces) thinly sliced red onion

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Instructions

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Step 1

1 In a medium glass, stainless steel or ceramic (nonreactive) bowl, toss the fish with lime juice, olive oil, oregano and salt

Step 2

2 Marinate at room temperature for 10 minutes, then add the cucumber and onion, and refrigerate for an additional 5 minutes

Step 3

3 Taste, and season with additional salt and/or lime juice, if desired, and serve

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