Fish Salpicon

July  9, 2021
4 Ratings
  • Serves 2 for dinner, 4 as an hors d'oeurve
Author Notes

There is a dish at Fonda, a fantastic Mexican restaurant that opened up near our apartment last year, that I order every time we go there. It's called fish salpicon. It’s basically a cooked ceviche, served with homemade corn tortillas (I like to add a dollop of their homemade guacamole and make my own taco). I decided to try to recreate it. I used tilapia, which I thought would flake nicely, and I lightly coated the fish in Wondra before sautéing it, which gave it a nice crisp crust. Mine didn’t turn out exactly like Fonda’s, but I liked it anyway: it’s an easy dish to whip up as an hors d’oeuvre (serve it with chips instead of tortillas), or as a light supper for one. —Merrill Stubbs

What You'll Need
  • 1/2 cup Wondra
  • Salt and pepper
  • 1/2 pound tilapia (2 fillets)
  • Vegetable oil
  • 1 small hot chili (Serrano, bird chili, etc.), seeded and finely chopped
  • 2 scallions, white and green parts, thinly sliced
  • Large handful cilantro leaves, roughly chopped

  • 2 limes
  • Corn tortillas or chips
  • Sliced avocado (optional)
  1. Put the Wondra in a shallow dish and season generously with salt and pepper. Whisk to combine. Dredge the tilapia in the Wondra, patting gently to remove any excess.
  2. Heat a large sauté pan over medium heat and add a thin film of oil. Add the fish to the pan. Cook for 2 to 3 minutes, until golden brown on one side, and then flip and cook for another 2 to 3 minutes. Remove the fish to a cutting board and let it cool for a few minutes. Flake the fish with two forks, or chop it roughly with a sharp knife.
  3. In a medium bowl, combine the fish with the chili, scallions and cilantro. Squeeze one lime over the top and fold gently to combine. Taste and add more lime and salt if necessary. Serve in a pretty bowl with the tortillas and chips, and avocado if you like.

See what other Food52ers are saying.

  • msmely
  • Adelucchi
  • Carmas
  • AntoniaJames
  • GracePiper

13 Reviews

Sara July 9, 2021
This is a great way to use those small white fishes that most recipes ignore! My neighbor is a fisherman and surprises us with little white/non-oily fish like sand dabs. Since it's a surprise, and I always plan my meals ahead for the week, I usually end up tossing it in the freezer until I figure out what to do with it. There aren't many recipes out there that are good for that sort of usage but THIS IS IT!

This recipe tastes WAY better than it has any right to, given the simplicity of the ingredients; it's my to-go for random fish. It's super quick and healthy.
msmely July 2, 2021
I've made this several times by now and I'm surprised I haven't left a review. I don't use Wondra flour as that's an American product that I don't get in my country. What I end up using is masa harina, which makes the recipe gluten free AND gives a delightful toasted hominy/corn flavour to the fish.
Jenny August 9, 2019
This recipe is so easy to adapt! I used Flounder, which is in season currently in Japan and dusted in flour and pan-fried it. Then I mashed up the avocado and mixed with the shredded fish, added parsley, lime juice, and pepper.
I also made The French Laundry's sesame cornets and stuffed the fish + avo inside. SO SO good

Thank you!
tjm December 7, 2014
We made this for dinner it was wonderful and easy. Served it with and Ms. T corn salad with cilantro and caramelized onions and a side of avocado .
Adelucchi July 10, 2013
Thank you so much for this fabulous recipe. I made it tonight for dinner with friends. Not only was it easy to prepare it met rave reviews! I used talipia and added a tablespoon of worcherstershire sauce and there were no leftovers for my lunch tomorrow. My husband who is a reluctant seafood eater had seconds and was very happy. I served the coleslaw, guacumole, and Spanish rice! Perfect! Will serve again and again.
Carmas May 4, 2011
Prepared this dish, this evening, it was fabulous!
Frissberg April 12, 2011
I made this for dinner last night and it was fabulous. Served it with guacamole and warm corn tortillas, and my husband, when serving himself seconds, said "I've never liked fish tacos, but this is great!" (I used barramundi instead of tilapia, and regular flour instead of wondra, but otherwise followed the recipe above) I'll definitely be making this again!
AntoniaJames April 1, 2011
I made this for dinner tonight. Loved it!! It's perfect for warmer weather. Served it with WinnieAb's Simple Seasoned Adzuki Beans (garnished with slivers of CA avocado), and a somewhat crunchy cabbage and carrot salad. Used half barley flour and half Wondra, and grapeseed oil. A keeper!! ;o)
GracePiper December 1, 2010
I've had this dish at the Fonda and fell in love with it. I found out from the chef that there is a secret ingredient mixed in.
Worcestershire sauce!
Kitchen B. November 12, 2010
Made it tonight for dinner - it was ready in a flash, especially since I came home 'late'. Planning on making a soufflé with the leftovers tomorrow for lunch. Yummy and so simple.
Kitchen B. November 11, 2010
Love it. I t looks delicious and it would make a superb weeknight dinner. Its on my list!!!!!!
healthierkitchen November 9, 2010
I've made this several times now and we love it. One time I left it sort of deconstructed and we made fish tacos out of the ingredients with a cabbage slaw on the side.
Veronica November 9, 2010
This sounds FABULOUS and may appear at dinner tonight!