Salmon Ceviche Tostadas Recipe
Introduction
Salmon ceviche tostadas offer a refreshing twist on a classic Mexican favorite. Combining fresh, citrus-marinated salmon with crispy tortilla rounds, creamy avocado, and vibrant toppings, this dish is a perfect light appetizer or snack. It’s quick to prepare and sure to impress your guests.
Ingredients
- 10 oz salmon (cubed, sushi-grade preferred or very fresh)
- 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 (optional, for topping)
- 1 serrano (for topping, optional)
Instructions
- Step 1: Preheat your oven to 375℉ (190℃).
- Step 2: In a bowl, combine the cubed salmon, cucumber, serrano pepper, cilantro, and chopped tomatoes. Add the lemon juice, soy sauce, and sesame oil. Mix well, then season with salt and pepper to taste. Let the mixture marinate for 15 minutes.
- Step 3: Using a 3-inch cookie cutter, cut two rounds from each tortilla. Using a knife, make an “x” in the center of each round to prevent them from puffing up while baking. Lightly spray the tops with avocado oil, then bake for 15 minutes or until crispy.
- Step 4: Once the tostadas are cool enough to handle, place a thin slice of avocado on each one. Top with the salmon ceviche mixture, pipe on some Japanese mayo, and garnish with fried leeks and a slice of serrano pepper if desired.
Tips & Variations
- For extra crispiness, you can fry the tortilla rounds instead of baking them. Just be sure to remove the “x” so they puff slightly for a fun texture.
- If you don’t have Persian cucumber, a regular cucumber peeled and seeded will work similarly well.
- Try swapping salmon with tuna or shrimp for a different ceviche twist.
- To make fried leeks, thinly slice leeks and fry in hot oil until golden and crispy. Drain on paper towels before topping.
Storage
Because this dish uses raw fish and fresh ingredients, it’s best enjoyed immediately after assembling. If you need to store leftovers, keep the ceviche in an airtight container in the fridge for up to 24 hours but avoid assembling tostadas in advance, as they will become soggy. Reheat tostadas separately in the oven to restore crispness if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen salmon for this recipe?
Frozen salmon can be used if it has been properly thawed and is very fresh. Sushi-grade salmon is recommended for safety and best flavor, as this dish involves raw fish.
How long should I marinate the ceviche?
Marinating for 15 minutes is usually enough to “cook” the salmon gently in the citrus juice while keeping the fish tender and fresh-tasting. Longer marinating times can make the fish firmer and more opaque.
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Salmon Ceviche Tostadas Recipe
- Total Time: 35 minutes
- Yield: 12 tostadas 1x
- Diet: Low Fat
Description
This vibrant Salmon Ceviche Tostadas recipe combines fresh sushi-grade salmon marinated in citrus and soy with crisp cucumbers, serrano pepper, and tomatoes, all served on perfectly toasted tortillas topped with creamy avocado, Japanese mayo, and optional crunchy fried leeks for a delightful blend of textures and flavors.
Ingredients
Salmon Ceviche
- 10 oz salmon (cubed, sushi-grade preferred or very fresh)
- 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)
Tostadas and Toppings
- 12 tortillas
- 1 avocado (sliced thin)
- Japanese mayo (for topping)
- Fried leeks (for topping, optional)
- 1 serrano (sliced for topping, optional)
- Avocado oil spray (for tostadas)
Instructions
- Preheat Oven: Preheat your oven to 375℉ to prepare for toasting the tortillas to a perfect crisp.
- Prepare Salmon Ceviche: In a mixing bowl, combine the cubed salmon, cubed cucumber, chopped serrano, chopped cilantro, and chopped campari tomatoes. Add fresh lemon juice, soy sauce, and sesame oil, then mix everything thoroughly. Season with salt and pepper to taste and allow the mixture to marinate for 15 minutes to develop flavors.
- Prepare Tostadas: Using a 3-inch cookie cutter, cut two rounds from each tortilla. To prevent the tortilla rounds from puffing up during baking, make an ‘X’ cut in the center of each round with a knife. Lightly spray the tops with avocado oil and place on a baking tray. Bake for 15 minutes until they are crisp and golden.
- Assemble Tostadas: Place a thin slice of avocado on each baked tostada round. Add a generous spoonful of the marinated salmon ceviche on top. Finish by piping Japanese mayo on each one, then add fried leeks if desired for crunch and a slice of serrano pepper for extra heat and garnish.
Notes
- Ensure the salmon is of very high quality and fresh, preferably sushi-grade, to safely consume raw.
- To fry leeks, clean and thinly slice leek greens and fry them in hot oil until crispy, then drain on paper towels.
- If you prefer less heat, reduce or omit the serrano pepper in the ceviche and garnish.
- You can substitute the soy sauce with tamari for a gluten-free option.
- Serve immediately after assembling to maintain the tostada crispness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Keywords: Salmon ceviche, tostadas, seafood appetizer, Mexican seafood, fresh salmon, citrus marinated salmon, easy appetizer
