Jul 14 2026
Restaurants›Mezcaleria Alma›Ceviche De Huachinango Recipe

Ceviche De Huachinango Recipe

Inspired by Mezcaleria Alma
Time1h 30m
Serves4

Red snapper, charred habanero aioli, salsa de molcajete, morita oil, nixtamal tostadas

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Ceviche

Charred Habanero Aioli

Salsa de Molcajete

Morita Oil

Nixtamal Tostadas

Method

Ceviche Preparation

  1. 1

    Prepare the Red Snapper

    Cut the red snapper into small, bite-sized cubes and place them in a glass or ceramic bowl.

  2. 2

    Add Lime Juice

    Pour the lime juice over the fish, ensuring it is fully submerged. Cover the bowl with plastic wrap and refrigerate for 30 minutes to 'cook' the fish.

  3. 3

    Mix in Vegetables

    After 30 minutes, add the diced red onion, cilantro, tomato, cucumber, and salt to the bowl. Stir gently to combine.

Charred Habanero Aioli

  1. 4

    Char the Habanero

    Char the whole habanero pepper over an open flame or under a broiler until the skin is blackened. Let it cool, then peel off the skin and remove the seeds.

  2. 5

    Blend Ingredients

    In a food processor, combine the egg yolks, garlic, charred habanero, lemon juice, and salt. Blend until smooth.

  3. 6

    Emulsify

    With the processor running, slowly drizzle in the vegetable oil until the aioli is thick and creamy. Adjust seasoning with salt if needed.

Salsa de Molcajete

  1. 7

    Roast Ingredients

    In a dry skillet, roast the tomatillos, jalapeño, and garlic until they are charred and softened.

  2. 8

    Blend Salsa

    Transfer the roasted ingredients to a molcajete or blender, add chopped cilantro, lime juice, and salt, and blend until desired consistency is reached.

Morita Oil

  1. 9

    Infuse Oil

    In a saucepan, combine the dried morita chiles and vegetable oil. Heat over low heat for about 15 minutes, allowing the oil to infuse with the flavor of the chiles.

  2. 10

    Cool and Strain

    Remove from heat, let cool, and strain the oil into a clean container, discarding the chiles.

Nixtamal Tostadas

  1. 11

    Fry Tortillas

    Heat vegetable oil in a frying pan over medium heat. Fry each nixtamal tortilla until crispy and golden brown, about 2-3 minutes per side.

  2. 12

    Drain

    Remove the tostadas from the oil and drain on paper towels.

More from Mezcaleria Alma