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
Scale
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
