Pressed Ceviche Recipe (Aguachile Style with Crispy Potato Hay)
Lately I’ve been obsessed with pressing things in a tortilla press.
I’ve pressed sandwiches. I’ve pressed all kinds of things. So naturally, I started wondering what would happen if I pressed fish.
Turns out, it’s a really fun way to make ceviche.
Instead of slicing your fish and piling it into the center of a plate, pressing it spreads the fish across the entire surface area. Every bite gets dressed with aguachile, cilantro oil, jalapeños, pickled onions, and crispy potato hay. It eats almost like a cross between ceviche and a crudo.
This dish is heavily inspired by where I’m from.
I grew up in South Texas right on the border of Mexico and the Gulf. We had South Padre Island, fresh seafood, Mexican food everywhere, and ceviche was just part of life. I ate a lot of it growing up and made plenty of it while working in restaurants.
Living in Seattle gives me access to some incredible sushi-grade fish, so for this version I used bluefin tuna and Japanese amberjack. You could absolutely make this with red snapper, which is what I grew up eating, or any flaky white fish you trust enough to serve raw.
The bright cucumber aguachile, spicy jalapeño, pickled onion, and crispy potato hay make this one of my favorite summer seafood dishes I’ve made in a long time.
Why You’ll Love This Pressed Ceviche
- Restaurant-quality presentation
- Bright, refreshing summer flavors
- Crispy potato hay adds texture
- Great use of sushi-grade fish
- Inspired by traditional Mexican ceviche and aguachile
- Surprisingly easy to make
Ingredients
Pressed Fish
- 115 g bluefin tuna (4 oz)
- 115 g amberjack (4 oz)
Or substitute with red snapper, halibut, rockfish, hamachi, or another sushi-grade fish.
Cucumber Aguachile
- 2 Persian cucumbers (about 200 g)
- 1 jalapeño (about 15 g)
- Juice of 1 lime (30 g, about 2 tablespoons)
- Salt to taste
Yields approximately:
- 360 g aguachile liquid (about 1½ cups)
Cilantro Oil
- 30 g cilantro leaves and stems (about 1 cup loosely packed)
- 30 g spinach (about 1 cup loosely packed)
- 480 g neutral oil (about 2 cups)
- Salt to taste
Crispy Potato Hay
- 1 Idaho russet potato (about 300 g)
- 1 quart water
- 15 g rice wine vinegar (1 tablespoon)
- Salt to taste
Garnishes
- 1 jalapeño, thinly sliced (15 g)
- 30 g pickled red onion (about 2 tablespoons)
- Cilantro leaves and stems
- Flake salt to taste
My pickled onion recipe is available elsewhere on the blog.
How to Make Pressed Ceviche
Step 1: Make the Crispy Potato Hay
Place the water and rice wine vinegar into a bowl.
Using a Benriner mandolin fitted with the fine julienne attachment, shave the russet potato directly into the water bath.
The vinegar helps keep the potato bright while the water rinses away excess starch.
Let the potato sit for a few minutes.
Instead of pouring everything through a strainer, lift the potato directly from the water. This keeps the starch settled at the bottom.
Transfer to paper towels and dry thoroughly.
Heat neutral oil to: 350°F (177°C)
Fry in very small batches.
This is important. Potato hay goes from golden brown to burnt incredibly fast.
Cook until deep golden brown and crisp.
Transfer to paper towels and season immediately with salt.
Spread onto a sheet tray to cool.
For extra crunch, place in a 170°F oven for 10 to 15 minutes to dry further.
Step 2: Make the Aguachile
Place a fine mesh strainer over a bowl.
Grate the cucumbers over the strainer.
Next, grate the jalapeño over the same strainer.
Allow the liquid to drain naturally.
You should end up with roughly:
- 360 g liquid (about 1½ cups)
Season with:
- Lime juice
- Salt
Taste and adjust.
The flavor should be bright, fresh, spicy, and slightly salty.
Step 3: Make the Cilantro Oil
Add to a blender:
- Cilantro
- Spinach
- Neutral oil
- Pinch of salt
Blend on high for approximately 5 minutes.
The mixture should become warm and vividly green.
Transfer to a food-safe piping bag.
Hang the bag and allow gravity to separate the oil from the solids.
Once separated, strain and reserve.
You should be left with a vibrant green cilantro oil.
Step 4: Press the Fish
Place sheets of parchment paper into a tortilla press.
Arrange the fish slices in an overlapping pattern.
I used:
- 2 oz tuna
- 2 oz amberjack
per plate.
Fold the parchment over the fish.
Press gently.
You’re not trying to smash it into oblivion. You’re just creating a thin sheet that covers the plate.
Transfer carefully to a chilled serving bowl or plate.
Step 5: Assemble
Spoon a generous amount of aguachile around and over the fish.
Add a spoonful of cilantro oil.
Scatter over:
- Jalapeño slices
- Pickled onions
- Cilantro
Finish with a generous pile of crispy potato hay.
Season with flake salt.
Serve immediately.
Tips for Success
Use Sushi-Grade Fish
Since the fish is served raw, buy from a trusted seafood source.
Chill Your Plate
Cold plates help keep the fish firm and refreshing.
Dry the Potatoes Thoroughly
Wet potatoes create splattering oil and soggy potato hay.
Don’t Overdress
The fish should still be the star. Think ceviche, not soup.
Frequently Asked Questions
What fish is best for ceviche?
Red snapper is traditional in many ceviche recipes. For this version I love bluefin tuna, amberjack, hamachi, halibut, and other sushi-grade fish.
What is the difference between ceviche and aguachile?
Ceviche is typically cured in citrus juice. Aguachile uses a seasoned liquid, often made with lime, chiles, cucumber, herbs, or other fresh ingredients and is usually served immediately.
Can I make the potato hay ahead of time?
Yes. Store it uncovered at room temperature for a few hours or in a low oven to keep it crisp.
Can I make the cilantro oil ahead?
Absolutely. Store it in the refrigerator for up to several days.
Final Thoughts
This recipe hits a lot of things I love in one dish.
It’s rooted in the ceviche I grew up eating in South Texas, but it also takes advantage of the incredible seafood available here in Seattle. The pressing technique is fun, the presentation is beautiful, and the crispy potato hay adds something unexpected that makes people stop and ask what they’re eating.
If you’re looking for a summer seafood recipe that feels restaurant-worthy without being complicated, this pressed ceviche is hard to beat. The combination of tuna, amberjack, cucumber aguachile, cilantro oil, jalapeño, pickled onion, and crispy potato hay is bright, refreshing, crunchy, and exactly what I want to eat when the weather gets warm.
Pressed Ceviche Recipe (Aguachile Style with Crispy Potato Hay)
Ingredients
Pressed Fish
- 115 g bluefin tuna 4 oz
- 115 g amberjack 4 oz
- Or substitute with sushi-grade red snapper halibut, rockfish, hamachi, or another sushi-grade fish of choice.
Cucumber Aguachile
- 2 Persian cucumbers about 200 g
- 1 jalapeño about 15 g
- 30 g lime juice juice of 1 lime, about 2 tbsp
- Kosher salt to taste
Cilantro Oil
- 30 g cilantro leaves and stems about 1 cup loosely packed
- 30 g spinach about 1 cup loosely packed
- 480 g neutral oil about 2 cups
- Kosher salt to taste
Crispy Potato Hay
- 1 Idaho russet potato about 300 g
- 1 quart water
- 15 g rice wine vinegar 1 tbsp
- Kosher salt to taste
- Neutral oil for frying
Garnishes
- 1 jalapeño thinly sliced (15 g)
- 30 g pickled red onion about 2 tbsp
- Cilantro leaves and stems
- Flake salt to taste
Instructions
- Combine the water and rice wine vinegar in a large bowl. Using a mandolin fitted with a fine julienne attachment, shave the russet potato directly into the water bath. Allow the potato to soak for a few minutes to remove excess starch.
- Lift the potatoes directly from the water, leaving the starch behind in the bowl. Transfer to paper towels and dry thoroughly.
- Heat neutral oil to 350°F. Fry the potato hay in small batches until deeply golden brown and crisp. Transfer to paper towels, season immediately with kosher salt, and spread onto a sheet tray to cool. For extra crunch, place the potato hay in a 170°F oven for 10 to 15 minutes to dry further.
- Place a fine mesh strainer over a bowl. Grate the Persian cucumbers over the strainer, followed by the jalapeño. Allow the liquid to drain naturally until you have approximately 360 g of cucumber-jalapeño liquid.
- Season the aguachile with lime juice and kosher salt. Taste and adjust as needed. The finished aguachile should taste bright, fresh, spicy, and lightly seasoned.
- Add the cilantro, spinach, neutral oil, and a pinch of salt to a blender. Blend on high speed for approximately 5 minutes until the mixture becomes warm and vividly green.
- Transfer the blended mixture to a piping bag or fine strainer setup and allow the oil to separate naturally from the solids. Strain and reserve the bright green cilantro oil.
- Place sheets of parchment paper inside a tortilla press. Arrange slices of sushi-grade fish in an overlapping pattern. Press gently to create a thin, even layer of fish without tearing it.
- Carefully transfer the pressed fish to chilled serving plates or bowls.
- Spoon the cucumber aguachile around and over the fish. Drizzle with cilantro oil.
- Scatter the pressed ceviche with sliced jalapeños, pickled red onions, and fresh cilantro.
- Finish with a generous mound of crispy potato hay and season with flake salt.
- Serve immediately while the fish is cold and the potato hay remains crisp.
