Salmon Ceviche Tostadas
Fresh, vibrant, coastal inspired tostadas with sliced Scottish salmon and a fruity twist from the guys at Foxhole Culinary Tavern! The simple prep includes fresh strawberries - something I've never had before in ceviche! Habanero sea salt gives it an extra kick. 😉
Ingredients
- 1 lb. Scottish salmon small diced
- 1 ea. avocado small diced
- 1/4 cup Strawberries
- 1/4 cup Kiwi small diced
- 1/4 cup Poblano peppers small diced
- 1/4 cup Red Onions small diced
- 1/4 cup English cucumber small diced
- 1/4 cup cilantro chopped
- 1/2 cup orange juice
- Habanero Salt to taste
- kosher salt to taste
- 1 cup Chipotle Lime Vinaigrette (recipe bleow)
- 8 each 4 in Corn Tortillas (fried)
Chipotle-Lime Vinaigrette:
- 1 cup lime juice
- 1/2 cup Chipotle Peppers
- 1/2 cup garlic cloves
- 1/4 cup cilantro
- 1/4 cup Agave Nectar*
- 1/4 tsp Ground Chili Powder
- 1/4 tsp Granulated Roasted Garlic Powder
- 1/4 tsp Granulated Onion
- 1 1/2 cups blended olive oil
- kosher salt to taste
Instructions
- Combine all ingredients in medium mixing bowl. Lightly combine with a spoon.
- Top fried corn tortillas with mixture.
- Adjust any one ingredient to your liking if needed.
- Garnish with cilantro sprigs and Chipotle-Lime Vinaigrette on plate.
For the Chipotle-Lime Vinaigrette:
- Blend all ingredients in a blender until smooth consistency.
Notes
Recipe courtesy of Foxhole Culinary Tavern.
Tried this recipe?Let us know how it was!