Ray Mexican Sushi Roll


  • 8 oz. ray fillet
  • Cilantro leaves
  • Queso Fresco, Julienned
  • 1 Lime
  • Tobasco Sauce
  • Cracked Black Pepper
  • Wegman’s Basting Oil
  • Flour Tortillas
  • Olive Oil (enough to cover the bottom of the skillet)


  1. Let ray fillet marinate in basting oil for at least 30 minutes.
  2. Heat olive oil in large skillet until it faintly begins to smoke.
  3. Pat off excess basting oil from fillet and coat in cracked black pepper.
  4. Place fillet in pan and cook to a medium rare to medium temperature,
  5. about 3-4 minutes on each side.
  6. Remove fillet from heat, let meat rest. Top with lime juice and salt. Cut meat thin and cut across the grain on a bias.
  7. Heat a flour tortilla on skillet, about a minute a side. Lay 2 oz. of ray slices, 2 juliennes of Queso Fresco, a few cilantro leaves, and a few drops of tobasco. Roll the tortilla very tightly and cut into five segments.

Recipe Source

Chef Andrew Arbaiza, Wegman's

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