Salmon Ceviche Tostadas

Salmon Ceviche Tostadas

Southeast Asian fish sauce is the greatest thing to happen to ceviche since forever. It’s used in place of salt here, adding another layer of flavour. Sushi-grade means the fish can be eaten raw—not all salmon is suitable to eat this way, so visit a shop you trust and ask your fishmonger if the salmon they’re selling is appropriate. A short cure in the dressing, an hour tops, results in the best fish texture. Makes 6 tostadas
Ingredients:
6 tastadas
3 tbsp (45 mL) fish sauce
3 tbsp (45 mL) lime juice
1/4 to 1/2 tsp (1 to 2 mL) ground chipotle

1 1/2 tsp (7 mL) sugar

1/2 cup (125 mL) thinly sliced shallots

2 tbsp (30 mL) chopped cilantr

8 oz (225 g) skinless, boneless sushi-grade salmon, cut into 1/2-inch (1-cm) dice

1 cup (250 mL) finely shredded green cabbag

1large, ripe Hass avocado

Juice of 1/2 lime 

6 tostados, see TIP

1/4 cup (60 mL) sliced mint

Directions:
Combine fish sauce, lime juice, chipotle (use the larger amount if you like chili heat), sugar and shallots in a glass bowl. Stir to dissolve sugar, then gently stir in cilantro and fish. Refrigerate 45 to 60 minutes, stirring from time to time, or until fish is noticeably lighter in colour and appears cooked. Reserve marinade.

When ready to serve, add the cabbage to a bowl and toss with 2 tbsp (30 mL) fish marinade. Cut avocado in half, remove pit and sprinkle surface with juice from the half lime.

Using a slotted spoon, divide fish mixture between tostadas. Top each with shredded cabbage. Using a tablespoon, scoop out chunks of avocado and divide between tostadas. Garnish each with a little sliced mint.

TIP: Tostadas are fried corn tortillas. If they’re hard to find where you live, you can fry your own in a skillet filled to 1/2-inch (1-cm) depth with neutral oil heated to about 350°F (177°C). As long as it sizzles vigorously as soon as a tortilla hits the oil, you’re good. Working with one corn tortilla at a time, fry each about 1 minute per side, or until crisp and golden. Drain on a paper towel–lined baking sheet.

Makes 6 tostadas 

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