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
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.
Using a cookie cutter (size of your choice) cut out tortilla rounds.
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.
To assemble, portion salmon ceviche onto each tostada. Garnish with a sliver of avocado and black sesame seeds.
