This year’s Cinco de Mayo celebrations may look a bit different, but with just a few ingredients and a couple easy to follow steps, you can create a delicious dish to enjoy with your family or roommates. And it is a dish that pairs perfectly with margaritas or a lager beer. “Unlock the Power of Peppers” in your Cinco de Mayo recipe with Rio Luna Organic Peppers on these Baja fish ceviche tostadas.
Ceviche is a South American seafood dish where diced raw fish or other shellfish is marinated in citrus. This process is called denaturation – the acid from the citrus essentially “cooks” the fish, turning it from raw to firm and opaque. For this recipe I use a firm whitefish like rockfish though you can also use other white fish like tilapia, halibut or mahi mahi. If you want to experiment you can even swap in shellfish like shrimp or scallops. I serve the ceviche drizzled with spicy crema and piled onto fried corn tortillas for tostadas and garnished with creamy avocado, thinly sliced radish and pickled jalapeños for a bit of tangy heat. The dish can also be served as an appetizer alongside tortilla chips for dipping, piled into lettuce wraps, or plain piled on top of shredded cabbage as a salad alternative!
Lately I’ve been obsessed with adding Rio Luna Organic Nacho Sliced Jalapeño Peppers to just about everything from tacos and burrito bowls to sandwiches packed with deli meats and even to pizza. The jars of pickled jalapeños can be found at your local grocery store and they add just the right amount of heat to a dish with their tangy peppery flavor.
I prefer pickled jalapeños, rather than raw, because you get all the flavor with only some of the heat! I use Rio Luna Organic Peppers as they not only taste great, but I admire that the company works with trusted growing partners who utilize key sustainability practices such as drip irrigation, recycling initiatives and crop rotation to cultivate the best possible chiles and peppers in the most responsible way.
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