Recipes for the weekend

Fish salpicón + a reader favorite 🌞

Happy Saturday. Can you believe we’re already winding down summer? I know technically, summer continues for another month…but as far as I’m concerned, fall starts on September 1. No one can change my mind, and if you must know, I already have turtlenecks laid out for Friday. I’m also dreaming about soups and stews and pumpkin rolls.

But today’s recipe doesn’t represent any of those feelings. In fact, it’s an ideal summer dish because it’s bright, tangy, light, and perfect for a hot day.

I’ve been making this recipe for years, based on a recipe I found on Food52 back in the day. I decided to revisit it and make tweaks based on my own personal preferences, but both versions are delicious.

If you’ve never had it before, salpicón is popular throughout Mexico and Central America and refers to a salad of finely chopped or shredded ingredients dressed in a sauce or liquid of some sort, such as vinegar, lime juice, or both. A common variation is salpicón de res (shredded beef salad) or salpicón de pollo (shredded chicken salad).

This version is fish, specifically tilapia. Though, you can use cod or any flaky white fish you like. The fish is dredged in Wondra and then fried until crispy and golden brown. Throw the cooked fish in the bowl of sauce and flake it up. It’s that simple. Serve it on warm corn or flour tortillas or crispy tostada shells or pile it on a chopped lettuce salad.

Fish Salpicón Recipe

Easy, versatile, and delicious: this fish salpicón deserves a spot in your regular recipe rotation.

---

Reader Favorite: Lobster Noodles

An entrée that's as easy as it is stunning, these lobster noodles are a dish you'd be thrilled to serve to guests. With just a handful of ingredients, you can throw this easy noodle recipe together whenever you want.

---

Okay, that’s all! I hope everyone has a wonderful weekend with lots of tasty food. And I hope you’re unpacking your turtlenecks, so I won’t be the only one wearing one on Friday 🐢

-kylie