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WHAT TO EAT IN TECOMÁN
Tecomán is one of the most important lemon producers in the country.
It also has a rich gastronomy, especially along the coastal area, where the famous El Real - Pascuales gastronomic corridor is located. Here you can taste the typical Colima ceviche made with sailfish and is served on golden toast.
There are a wide variety of dishes made with fresh fish and shellfish such as pescado zarandeado 8tasty fish marinated in a dried chile paste or lemon and beer), camarones a la diabla (shrimp in a spicy and flavorful chili sauce), shrimp cocktail, langostinos al mojo de ajo (prawns with garlic sauce) and grilled river crabs.
You can also savor some snacks such as sopitos (small and thick tortilla topped with beans, ground meat, cabbage and sauce), tamales de ceniza (ash tamales), tatemado (stewed marinated pork), pozole (a broth made from corn, pork, hominy, and red chiles), and birria (flavorful stew served with its braising liquid), among other dishes. Another must-try in Tecomán is the pomegranate punch.
Gastronomy and typical cuisine in Tecomán
Sailfish Ceviche Recipe
Ingredients:
- ½ kilo of sailfish
- ½ onion
- 1 jicama
- 6 lemons
- 1 avocado
- 1 tomato
- 1 orange
- 1 bunch of coriander
- 2 tablespoons of mayonnaise
- 1 tablespoon of grain salt
- 1 tablespoon of black pepper
Directions:
The fish is washed and slice the fish into thin pieces. This fish has no bones but you have to remove the nerves.
Chop the lemons and squeeze their juice into a container where the fish is left to marinate, until the lemon acids finish cooking the fish.
Add a tablespoon of grain salt and a tablespoon of ground black pepper.
Stir and leave to marinate again while the other ingredients are cut.
The orange is peeled and cut in half to keep the pulp, of course removing the seeds.
The jicama is peeled and cut into small cubes.
The onion is finely chopped, like the tomato, and the avocado.
The cilantro is washed and disinfected to later remove the leaves that will be finely cut.
Once the fish is cooked it will change color and that is when all the other ingredients are added.
Add two tablespoons of mayonnaise and stir until everything is fully integrated.
Ceviche can be served on corn toast.
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