Name: Salpicón de Pescado (Spicy Citrus-Marinated Fish) Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 4 (6-ounce) boneless, skin-on fish fillets such as snapper, salmon or cod, about 1-inch thick; 1 to 2 habanero chiles, stemmed, seeded, and finely chopped; 2 garlic cloves, finely grated; 1/4 cup fresh lime juice, plus more if desired; 1/4 cup fresh orange juice; 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper, to taste; 2 large Roma tomatoes, chopped; 1/4 medium red onion, chopped; 2 large radishes, trimmed, halved, and thinly sliced; 1/2 avocado, peeled and pitted, chopped; 1/4 cup chopped fresh cilantro leaves with tender stems; Tostadas or warm tortillas, for serving

Introduction

Salpicón de Pescado is a vibrant and spicy citrus-marinated fish dish that blends fresh flavors with a touch of heat. It’s perfect for a light lunch or a festive dinner, served on crispy tostadas or warm tortillas. This recipe brings together tender fish with a bright, tangy pico de gallo for a refreshing meal.

Ingredients

4 (6-ounce) boneless, skin-on fish fillets such as snapper, salmon, or cod, about 1-inch thick

1 to 2 habanero chiles, stemmed, seeded, and finely chopped

2 garlic cloves, finely grated

1/4 cup fresh lime juice, plus more if desired

1/4 cup fresh orange juice

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

2 large Roma tomatoes, chopped

1/4 medium red onion, chopped

2 large radishes, trimmed, halved, and thinly sliced

1/2 avocado, peeled and pitted, chopped

1/4 cup chopped fresh cilantro leaves with tender stems

Tostadas or warm tortillas, for serving

Instructions

Step 1: Line a sheet pan with parchment paper or foil. Arrange the fish fillets on the sheet pan skin-side down.

Step 2: In a large bowl, whisk together the habanero chiles, garlic, lime juice, orange juice, and olive oil until combined. Pour ¼ cup of this mixture into a small measuring cup (reserve the rest for the pico de gallo) and brush it over the tops of the fillets, gently massaging it into the flesh. Generously season with salt and pepper. Let the fish sit at room temperature while preheating the oven to 450°F, with a rack positioned in the center.

Step 3: Bake the fish until opaque in the center and it flakes easily, about 8 to 12 minutes depending on thickness. Check the fish frequently to avoid overcooking. Once cool enough to handle, flake the fish into 1-inch pieces, leaving the skin behind.

Step 4: To finish the pico de gallo, add tomatoes, onion, radishes, avocado, cilantro, and 1 teaspoon salt to the bowl with the reserved habanero mixture. Gently stir to combine, taste, and adjust salt or lime juice if needed. Let stand uncovered for about 10 minutes to meld flavors. You may refrigerate the fish and pico de gallo separately for up to 3 hours if desired.

Step 5: When ready to serve, gently toss the flaked fish with the pico de gallo. Serve on tostadas or warmed tortillas to make flavorful tacos.

Tips & Variations

Adjust the amount of habanero to control the spice level—start with one and add more if you like extra heat.

If habaneros are too spicy, substitute with jalapeños for milder heat.

Use firm, fresh fish fillets to ensure they hold together well when flaking.

For a citrus twist, add a splash of grapefruit juice to the marinade.

Garnish with extra cilantro or a sprinkle of toasted pumpkin seeds for crunch.

FAQs

Can I use other types of fish for this recipe?

Yes, you can use firm white fish like halibut, mahi-mahi, or even salmon. The key is to choose fillets about 1-inch thick that cook evenly and flake well.

What can I serve with Salpicón de Pescado?

This dish pairs wonderfully with warm tortillas or crunchy tostadas. You can also add sides like black beans, rice, or a simple green salad to round out the meal.