Description
Salpicón de Pescado is a vibrant and spicy citrus-marinated fish dish featuring flaky baked fish combined with a fresh pico de gallo made from tomatoes, radishes, avocado, and habanero chiles. Perfectly balanced with tangy lime and orange juices, this Mexican-inspired recipe offers a refreshing and zesty meal served on crispy tostadas or warm tortillas.
Ingredients
Scale
Fish and Marinade
- 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
Pico de Gallo and Garnishes
- 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
- Prepare the fish for marinating. Line a sheet pan with parchment paper or foil and arrange the fish fillets skin-side down, ensuring they lay flat for even cooking.
- Make the habanero marinade. In a large bowl, whisk together the chopped habanero chiles, grated garlic, lime juice, orange juice, and olive oil until well combined. Pour 1/4 cup of this mixture into a small measuring cup and reserve the remainder for the pico de gallo.
- Marinate and season the fish. Brush the reserved 1/4 cup habanero mixture over the tops of the fish fillets, gently massaging it into the flesh to infuse flavor. Season generously with kosher salt and freshly ground pepper. Allow the fish to sit at room temperature while the oven preheats.
- Bake the fish. Preheat the oven to 450°F (232°C) with a rack positioned in the center. Bake the fish for 8 to 12 minutes or until the fish is opaque and flakes easily with a fork, checking frequently to avoid overcooking.
- Flake the fish. Once cooled enough to handle, gently flake the fish into approximately 1-inch pieces, discarding the skin.
- Prepare the pico de gallo. To the remaining habanero mixture in the bowl, add the chopped tomatoes, red onion, sliced radishes, chopped avocado, cilantro, and 1 teaspoon salt. Stir gently to combine. Taste and adjust seasoning with additional salt or lime juice if desired. Let the pico de gallo sit uncovered for about 10 minutes to allow the flavors to meld.
- Combine and serve. Just before serving, gently toss the flaked fish with the pico de gallo mixture. Serve the salpicón de pescado atop tostadas or wrapped in warm tortillas for tacos.
Notes
- Adjust the amount of habanero chiles to your preferred spice level; remove seeds for less heat.
- Use firm, fresh fish fillets to ensure the best texture and flavor.
- The citrus marinade not only imparts flavor but also lightly cooks the fish during marinating.
- This dish can be prepared ahead of time; refrigerate fish and pico de gallo separately for up to 3 hours for best freshness.
- Serve with lime wedges for an extra citrus kick.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: Salpicón de Pescado, spicy fish recipe, citrus marinated fish, Mexican seafood, habanero fish, baked fish tacos, pico de gallo fish
