📝 About This Recipe
A coastal treasure from the shores of Baja California and Sinaloa, Marlin Ahumado is a masterclass in balancing deep, smoky richness with vibrant Mexican aromatics. This dish transforms firm, hickory-smoked marlin into a succulent 'guisado' using a traditional sofrito of tomatoes, olives, and pickled jalapeños. It is a versatile seafood staple that captures the essence of the Pacific coast, offering a savory, umami-packed experience that is both rustic and refined.
🥗 Ingredients
The Star Protein
- 1.5 pounds Smoked Marlin (shredded or finely diced, skin and bones removed)
The Sofrito Base
- 3 tablespoons Vegetable Oil (or mild olive oil)
- 1 medium White Onion (finely diced)
- 3 pieces Garlic Cloves (minced)
- 4 large Roma Tomatoes (seeded and finely diced)
- 1 piece Celery Stalk (very finely minced for subtle crunch)
Flavor Enhancers
- 1 tablespoon Tomato Paste (for depth of color and body)
- 1/2 cup Green Olives with Pimentos (sliced into rounds)
- 2-3 tablespoons Pickled Jalapeños (finely chopped, plus a splash of the pickling juice)
- 1 teaspoon Dried Mexican Oregano (crushed between palms)
- 1 piece Bay Leaf (dried)
- to taste Salt and Black Pepper (go light on salt as marlin is naturally salty)
For Serving
- 12 pieces Corn Tostadas (crispy and fresh)
- 2 pieces Avocado (sliced for garnish)
- 1/4 cup Fresh Cilantro (chopped)
- 2 pieces Lime Wedges (for serving)
👨🍳 Instructions
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1
Prepare the smoked marlin by removing any skin or stray bones. Use your fingers or two forks to shred the fish into small, bite-sized flakes. If the marlin is very dry, you can pulse it briefly in a food processor.
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2
Heat the vegetable oil in a large, heavy-bottomed skillet or 'cazuela' over medium heat.
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3
Add the diced onion and minced celery to the skillet. Sauté for 4-5 minutes until the onion becomes translucent and soft, but not browned.
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4
Stir in the minced garlic and cook for another 60 seconds until fragrant.
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5
Add the diced tomatoes and the tomato paste. Cook, stirring occasionally, for 6-8 minutes until the tomatoes have broken down and created a thick, jammy sauce base.
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6
Fold in the shredded smoked marlin, ensuring it is thoroughly coated in the tomato and onion mixture.
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7
Add the sliced olives, chopped pickled jalapeños, and a tablespoon of the jalapeño pickling liquid for a bright acidity.
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8
Season with the Mexican oregano, the bay leaf, and a pinch of black pepper. Taste before adding salt, as the marlin and olives provide significant sodium.
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9
Reduce the heat to low, cover the skillet, and let the flavors simmer and meld together for 10 minutes. If the mixture looks too dry, add 2-3 tablespoons of water or fish stock.
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10
Remove the bay leaf. Give the mixture a final stir and a squeeze of fresh lime juice to brighten the flavors.
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11
To serve, spoon a generous amount of the warm marlin mixture onto a crispy tostada.
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12
Garnish with a slice of fresh avocado, a sprinkle of cilantro, and serve immediately while the tostada is still crunchy.
💡 Chef's Tips
If you cannot find smoked marlin, smoked tuna or high-quality smoked trout are excellent substitutes. Be very careful with salt; smoked fish is preserved with salt, so season only at the very end after tasting. For a smoother texture, some chefs finely mince all the vegetables so the dish resembles a pâté-like consistency. Don't skip the celery; it provides a necessary 'back-note' of freshness that cuts through the heavy smoke of the fish. This dish actually tastes better the next day after the flavors have fully developed in the refrigerator.
🍽️ Serving Suggestions
Serve on crunchy corn tostadas with a thin layer of mayonnaise or crema spread on the bottom. Pair with a cold Mexican lager or a crisp, acidic white wine like an Albariño. Accompany with a side of spicy 'Salsa Roja' or a habanero-onion pickle for extra heat. Use leftovers as a filling for savory empanadas or folded into warm flour tortillas for 'Burritos de Marlin'. Serve alongside a fresh cucumber and jicama salad to provide a cooling contrast to the smoky fish.