Maridita

**Maridita**

The Maridita is a Mexican seafood cocktail originating in Puerto Vallarta, characterized by its use of fresh, raw fish cured in citrus rather than the cooked shrimp typical of a standard coctel de camarón. The dish is built on a base of diced firm white fish—often mahi-mahi or sea bass—marinated in fresh lime and orange juice until opaque. This ceviche-style fish is then combined with chopped tomato, onion, cucumber, and cilantro, then bathed in a savory-sweet sauce made from ketchup, clamato juice, and a generous squeeze of fresh lime. A final drizzle of Mexican hot sauce and a sprinkle of salt and pepper complete the preparation.

What distinguishes a great Maridita is the balance of acidity and sweetness, the freshness of the fish, and the texture of the dice. The fish should be just barely cooked by the citrus, remaining tender rather than mushy. The sauce should coat each piece without drowning it, and the vegetables should provide a crisp counterpoint. At Latia Nanya in Puerto Vallarta, as featured by Mark Wiens, the Maridita is served in a chilled glass with salt on the rim, accompanied by tostadas or saltine crackers for scooping. Regional variations may include the addition of avocado, diced mango for sweetness, or a splash of orange juice to mellow the lime. Some versions substitute shrimp or a mix of seafood, but the classic Puerto Vallarta style remains fish-forward.