Start this quick and easy ceviche recipe by procuring fresh red snapper filets from your favorite local fishmonger. Then whisk together freshly squeezed lemon and lime juice with delicious Smokey Chipotle Pepper Jelly from The Pickled Chef. Season with salt and pepper. Marinate the fish in the mixture for 30 minutes. Voila: you have ceviche! The rest is even easier: chop a handful of cilantro. Slice tomatoes, red onions, avocados, radishes, and any other delicious fresh veggies you enjoy. Creatively pile it all on tostadas. Bon appetit!

Smokey Chipotle Pepper Jelly Ceviche on Tostada

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• Author: Rafe Vencio

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Description

Smokey Chipotle Pepper Jelly Ceviche on Tostada combines fresh snapper with citrus and smoky pepper jelly for a zesty kick. 

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Ingredients

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• 8 oz Smokey Chipotle Pepper Jelly from The Pickled Chef
• 1 cup lemon
• 1 cup lime juice
• 1 tbsp Kosher salt
• ½ tsp ground black pepper
• ½ lb Snapper filets

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Instructions

1. In a non-reactive bowl, add all ingredients except fish. Whisk well to combine.
2. Add snapper filets. Coat thoroughly in jelly and citrus mixture.
3. Cure fish in marinade for at least 30 minutes.
4. Serve on tostadas.
5. Garnish to taste with fresh chopped cilantro, fresh minced garlic, ground dried chipotle peppers, sour cream, tomatoes, avocados, crumbled cotija cheese, and thinly sliced red onions and radishes.

Try Rafe Vencio’s other recipes using Western Pennsylvania jarred ingredients:

• Kimchi Butter
• Spicy Giardiniera Pimento Cheese
• Filipino White Adobo Seafood Bouillabaisse
• HoneyRum Strawberry Jam Semifreddo Tart
• Tomato Jalapeño Marmalade and Pineapple Granita

Recipe by Rafe Vencio, Amboy Filipino Food
Photography by Dave Bryce

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