Spicy Salmon Ceviche Tostadas

  • 45min

  • Serves 4

  • MED

Step 1

Combine the salmon, lemon and lime juice and zest with a pinch of salt. Let stand for a few minutes then add cream, ginger and chipotle in adobo sauce and chives. Check seasoning. Place in fridge until ready serve.

Step 2

Using a cookie cutter (size of your choice) cut out tortilla rounds.

Step 3

Heat a shallow amount of oil over a medium-high heat in a pan and cook the tortilla rounds a few seconds on each side until golden and crisp. Drain on paper towel and cool.

Step 4

To assemble, portion salmon ceviche onto each tostada. Garnish with a sliver of avocado and black sesame seeds.