Spicy Salmon Ceviche Tostadas

500g sashimi grade salmon, cut into a 5mm dice

Zest and juice 1 lime

Juice 1/2 lemon

1 tsp. sour cream or crème fraiche

1/4 tsp freshly grated ginger

1 tsp. of chipotle in adobo sauce, spicy sauce only

1/2 bunch of chives

1/2 an avocado, slice thinly to garnish

4 La Banderita flour tortillas

Vegetable oil, for shallow frying

Black sesame seeds, to serve

Good pinch of salt

Make this with

Street Taco

CATEGORIES

• Taco
• Seafood
• Lunch
• Party Food
• Pescatarian

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.