Fish without bones

white fish fillets (such as grouper, mullet, or mackerel), cut into small cubes (1 kg) • lime juice (about 240 ml) • water • salt (7 grams) • firm red tomatoes, diced and seeded (about 500 grams) • medium onion, chopped • green onion with stem, chopped • cilantro, cleaned and chopped • dried oregano (5 ml) • chopped green chile or jalapeño, seeded, to taste • Juice of 3-4 limes • salt to taste •

ground sierra or chula fish (about 1 kg) • ripe lemons, more yellow than green (about 1 kg) • tomatoes • large white onion • serrano or habanero peppers • Cilantro, • Salt, to taste

shrimp (about 500 grams) • tilapia or mojarra fish (about 500 grams) • onion • fresh lime juice (from about 1/2 lime) • small cucumbers • tomatoes • serrano peppers • salt • black pepper • tomato and clam juice cocktail (such as Clamato)

whole fish with scales, 2.2–3.3 lbs (1–1.5 kg), any variety you like • coarse sea salt (1 kg) • Lemon • Butter • Baking • Aluminum foil • Oven preheated to 400°F (200°C)

fish (such as triggerfish or similar white fish) • small shrimp • onion • limes • cilantro • cucumber • avocado • tomatoes • celery stalks • Serrano chiles, to taste • Salt, to taste • Garlic powder, to taste •

Fish of your choice • oven-safe baking dish • Coarse salt to taste (smoked is optional) • Seasoned salt to taste (optional) • Water • Bell peppers • Onions to taste • Carrots to taste • Potatoes to taste • Any cooking oil you like

white fish fillets of your choice • onion • garlic cloves, thinly sliced • Extra virgin olive oil • cilantro • rice (about 200 grams) • Butter • Garlic salt • Salt, to taste • Black pepper, to taste • cilantro-flavored bouillon cube • Water •

boneless fish fillets (I used king mackerel, but any firm white fish works) • cabbage, preferably red (I used green since I couldn't find red) • Limes, • Roma or round tomatoes • cilantro • onion • all-purpose flour (about 120 grams) • paprika • ground cumin • Salt, to taste • olive oil • Green chiles, to taste •

small pineapple • finely chopped onion (about 80 grams) • chopped cilantro (about 10 grams) • lime juice (about 90 ml) • Oil • Salt • Ground black pepper • flour (about 125 grams) • white fish fillets • Lemon juice

sole fillets or other white fish (750 grams) • onion, finely diced • serrano pepper, finely chopped • Roma tomatoes, seeded and finely diced • capers • white wine (60 ml) • black pepper • Salt, to taste • oil

white fish fillets (such as basa) • Juice of 15 limes • Juice of 2 oranges • cucumber • tomatoes • mango (optional) • Olives (optional) • Cilantro, to taste • Onion (optional) • Salt, to taste • Black pepper, to taste

Shallow baking dish • coarse sea salt (about 1 to 2 kilos) • Fish roe of your choice

tilapia fillets or other white fish fillets • olive oil • As needed, cilantro and olive oil marinade

cooked rice (about 85 grams) • olive oil • white fish (160 grams) • cooked green beans (about 90 grams) • Salt, to taste • Oregano, to taste

cleaned mojarra fish • chopped garlic • Juice of 2 limes • Salt and pepper to taste • all-purpose flour (about 120 grams)

fish fillet (I used tilapia) • olive oil • white wine • lemon pepper seasoning • garlic powder • Salt, to taste

fish fillets of your choice (except basa) • butter (about 4 tablespoons or 56 grams) • Juice of 2 lemons, plus 1 lemon sliced • fresh parsley, cleaned and finely chopped (about 15 grams) • garlic, pressed or finely chopped • tomatoes, finely chopped • Salt and pepper, to taste • Guajillo chili seeds (or other dried chili seeds), to taste • Water,

fish fillets • flour (about 60 grams) • egg • cornstarch • salt and pepper • water • dried oregano • pico de gallo salad • avocado • cream cheese (optional) • corn tortillas • oil for frying

fish (about 1 kilogram) • all-purpose flour (about 120 grams) • large egg • club soda (about 12 ounces or 355 ml) • Oregano, to taste • Salt, to taste • Black pepper, to taste • Garlic powder, to taste • Mustard, to taste • Vegetable oil,

tilapia fillets • Salt, to taste • Juice of 12 limes • medium red onion (1/4 for cooking, 1/2 for chopping) • cilantro • tomatoes • garlic

fish fillet (your choice) • green tomatoes or tomatillos, washed (about 500 grams) • garlic • cilantro • small piece onion • potatoes, scrubbed, washed, and cut into small cubes

shrimp (about 200 grams) • fish fillets • tomatoes • large cucumber • onion • jalapeño peppers • cilantro, to taste • limes • avocado, as needed (optional)

fish fillets, cut into small cubes • Salt, pepper, and garlic powder, to taste • Mayonnaise, • Ketchup, to taste • avocado, sliced • Romaine lettuce, washed and thinly sliced • tomatoes, sliced • small flour tortillas, any kind you prefer

tilapia fillets • mustard • hot sauce (optional) • Maggi seasoning sauce • garlic powder • black pepper • Salt to taste • As needed, MASECA corn flour

Pozole: • pre-cooked hominy, well rinsed (about 2 kg) • fish heads • onions with green tops, peeled and halved • marjoram and fresh cilantro • shrimp powder • salt • water (about 5 liters) • whole fish, cleaned, skinless and boneless, cut into pieces • Salsa: • large head romaine lettuce • spinach, washed •

potato • fish fillets (such as red snapper, sea bass, porgy, dorade, tilapia, etc.) • lemon • Salt and pepper • tomatoes • onion • cornstarch (Maizena) • garlic clove • ketchup • white wine (120 ml) • bay leaf • olive oil •

small fish fillets, preferably mackerel • flour (about 150 grams) • egg • beer • garlic • onion • Salt and pepper to taste

white fish fillets (or your preferred type) • egg • Salt, to taste • mustard • Pepper, to taste • soy sauce • breadcrumbs (about 60 grams) • all-purpose flour (about 60 grams) • garlic powder

whole fish • red recado paste (see recipe in Cochinita Pibil) • sour orange juice (120 ml) • vegetable oil (50 ml) • banana leaves • green bell pepper • Roma tomato • red onion • yellow chili pepper (or substitute with a mild yellow pepper)

vegetable oil • mojarra fish • Garlic salt, to taste • cucumbers • tomatoes • Avocado, to taste