Bright, citrusy, and packed with flavor—this ceviche gets a smoky twist from our Chile Pasilla Salsa. Perfect for hot days, tostadas, and spontaneous seafood cravings.

Serves 2

Ingredients

• ¼ jar ¡Ya Oaxaca! Salsa Chile Pasilla

• ~½ lb white fish (like halibut, snapper, or tilapia), diced

• ½ red onion, finely diced

• ½ cucumber, diced

• 1 small bunch cilantro, chopped

• 3–4 limes, juiced (enough to cover the fish)

• Sea salt, to taste

• Olive oil, for drizzling

• Optional: Avocado slices, for topping

• Tostadas, for serving

Instructions

1. Prep the ingredients: Dice the fish into small cubes. Dice the red onion and cucumber. Chop the cilantro.

2. Make the marinade: In a bowl, combine lime juice and ¡Ya Oaxaca! Salsa Chile Pasilla. Add a pinch of sea salt.

3. Cure the fish: Add the diced fish to the marinade and let it sit for 20–30 minutes, or until the fish turns opaque.

4. Mix it up: Once the fish is cured, gently mix in the cucumber, red onion, and cilantro. Adjust salt to taste.

5. Garnish: Drizzle with a little olive oil and top with avocado slices if using.

6. Serve: Spoon the ceviche onto tostadas and enjoy immediately.