Salmon Ceviche Tostadas
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- Total time
- 45 min
- Serves
- 24
- Cuisine
- Japanese
Ingredients
- 10 oz salmon (cubed, sushi-grade is preferred but very fresh will work)
- 1 persian cucumber (cubed)
- ½ serrano pepper (seeded, chopped)
- 3 tbsp fresh cilantro (about ½ a bunch, chopped)
- 4 campari tomatoes (chopped)
- 1 ½ lemons (juice only)
- 2 tsp soy sauce
- 1 ½ tsp sesame oil
- Salt and pepper (to taste)
- 12 tortillas
- 1 avocado (sliced thin)
- Japanese mayo (for topping)
- Fried leeks (for topping, optional)
- 1 Serrano (for topping, optional)
Steps
- 1
Preheat your oven to 375℉.
- 2
In a bowl, combine the salmon, cucumber, serrano, cilantro and tomato in a bowl. Add the lemon juice, soy sauce and sesame oil. Mix and add salt and pepper to taste. Let it marinate for 15 minutes.
- 3
Using a 3 inch cookie cutter, cut 2 rounds out of each tortilla. Make an “x” in the center with a knife so they don’t puff up. Spray the tops with avocado oil and bake for 15 minutes.
- 4
Add a slice of avocado to each tostada, add the ceviche, pipe on some mayo, fried leeks (optional, see notes on how to fry them) and a Serrano slice.
Source: foodmymuse.com·Own this recipe or photo? Request removal