Description
Smokey Chipotle Pepper Jelly Ceviche on Tostada combines fresh snapper with citrus and smoky pepper jelly for a zesty kick.
Ingredients
Scale
- 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
Instructions
- In a non-reactive bowl, add all ingredients except fish. Whisk well to combine.
- Add snapper filets. Coat thoroughly in jelly and citrus mixture.
- Cure fish in marinade for at least 30 minutes.
- Serve on tostadas.
- 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.