Salpicón de Pescado (Spicy Citrus-Marinated Fish) Recipe

Introduction

Salpicón de Pescado is a vibrant, spicy citrus-marinated fish dish that’s perfect for a light and flavorful meal. Combining tender baked fish with a zesty pico de gallo, it’s a refreshing way to enjoy fresh seafood with a hint of heat.

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

1. Step 1: Line a sheet pan with parchment paper or foil. Arrange the fish fillets on the sheet pan skin-side down.
2. 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 and brush it over the tops of the fillets, gently massaging it into the flesh. Season the fillets generously with salt and pepper. Let sit at room temperature while the oven heats to 450°F, with a rack arranged in the center.
3. Step 3: Bake the fish until opaque in the center and flakes easily with a fork, about 8 to 12 minutes depending on thickness. Check often to avoid overcooking. When cool enough to handle, flake the fish into 1-inch pieces, leaving the skin behind, and transfer to a plate.
4. 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. Stir gently to combine, then taste and adjust seasoning with more salt or lime juice if needed. Let sit uncovered for 10 minutes to let flavors meld. You can refrigerate fish and pico separately for up to 3 hours if preparing ahead.
5. Step 5: When ready, gently toss the flaked fish with the pico de gallo. Serve on tostadas or in warm tortillas as tacos.

Tips & Variations

• Adjust the amount of habanero chiles to control the heat level—start with one and add more if you like it spicier.
• Use firm, fresh fish to ensure good texture after baking and flaking.
• For a milder version, substitute habanero with jalapeño or serrano chiles.
• Serve with a squeeze of extra lime or a dollop of crema for added brightness and creaminess.

Storage

Store the fish and pico de gallo separately in airtight containers in the refrigerator for up to 3 days. Reheat fish gently in a low oven or microwave before mixing with pico if desired. This dish is best served fresh but keeps well chilled for a day or two.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of fish?

Yes, any firm white fish or salmon works well for this recipe. Choose fillets about 1-inch thick for even cooking.

Is it possible to make the dish less spicy?

Absolutely. Reduce the habanero quantity or replace it with milder peppers like jalapeño. You can also remove seeds and membranes to lessen heat.