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Fish Salpicon Tostadas

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  • Prep 40 min
  • Total 1 hr 10 min
  • Ingredients 21
  • Servings 4
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While I was in Mexico, I noticed that whether eating with la familia or at the restaurant, tostadas were often served as an appetizer or as part of the meal. Salpicón is a great recipe to prepare as a snack or a quick meal and goes perfectly with freshly made tostadas!
Sonia Mendez Garcia
Updated Sep 23, 2015
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Ingredients

  • 8 cups water, plus 1/4 cup separate
  • 3 guajillo chili peppers
  • 8 chiles de árbol
  • 1 lb white fish, tilapia, swai or haddock
  • 5 teaspoons salt
  • 4 Roma tomatoes, diced
  • 1 habanero pepper, minced
  • 1 jalapeño pepper, minced
  • 1/3 cup diced white onions
  • 1/4 cup chopped cilantro
  • Juice of 1/2 a lemon, cut the other half into 4 wedges, set aside
  • Juice and zest of 1 orange, separated
  • 1/4 cup olive oil, plus 1 tablespoon, separate
  • 1/4 teaspoon pepper
  • 2 teaspoons oregano
  • 2 cloves garlic, sliced
  • 1 1/2 tablespoons tabasco hot sauce, more to taste
  • 2 cups canola oil
  • 8 corn tortillas
  • 3 cups shredded lettuce
  • 1/4 cup finely chopped chives

Directions

  •  
    1
    Remove the stems and seeds from the guajillo peppers and chiles de árbol. Transfer to a small pan and cover with 3 cups water. Bring to a low boil and cook for 10 minutes. Remove from heat.
  •  
    2
    In another pot, add 5 cups of water and 3 teaspoons of salt. Bring to a boil and add the fish. Cook for 6 minutes, just until fish is cooked. Remove from water and transfer to a bowl.
  •  
    3
    Combine the tomato, habanero pepper, jalapeño, onions, cilantro, juice of 1/2 lemon, zest of 1 orange, tablespoon of olive oil, 1/4 teaspoon pepper, 1/2 teaspoon salt and 1 teaspoon oregano. Stir well, taste for salt. Cover and set aside.
  •  
    4
    Drain the peppers in a saucepan and transfer to the blender. Add sliced garlic, 1 1/2 tablespoons tabasco, orange juice, 1 teaspoon oregano, 1 teaspoon salt, 1/4 cup water and 1/4 cup olive oil. Blend on high until smooth, taste for salt, set aside.
  •  
    5
    Using your hands or a fork, flake the fish until shredded. Add 1/2 of the chili pepper sauce from blender and gently stir well to combine. Taste for salt and tabasco, cover and chill until ready to serve.
  •  
    6
    Preheat the 2 cups of canola oil to medium heat in a shallow pan for 6 to 7 minutes. Fry the corn tortillas for 40 to 50 seconds per side or until crispy, drain on a plate lined with paper towels.
  •  
    7
    Add a little lettuce to each tostada, add some fresh pico de gallo, 1/4 cup fish salpicon and garnish with chives and lemon wedges. Serve the extra chili pepper sauce on the side.

Expert Tips

  • tip 1
    When making homemade tostadas or chips, I suggest leaving the tortillas at room temperature overnight. This dries out the tortilla slightly and makes for faster frying.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • While I was in Mexico, I noticed that whether eating with la familia or at the restaurant, tostadas were often served as an appetizer or as part of the meal. Salpicón is a great recipe to prepare as a snack or a quick meal and goes perfectly with freshly made tostadas!
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