Paloma and Salmon Ceviche Tostada

 

The citrusy cooler is terrific with light, herby 

                     seafood dishes like Salmon Ceviche Tostada.

Ingredients:                                                           
A quarter of a fresh lime
Kosher or sea salt
Ice
1½ oz tequila
Grapefruit flavored pop

Directions                                                          Rub the lime around the rim of a tall glass. Invert the glass into a saucer of salt to salt the rim. Put two or three ice cubes into the glass. Add tequila. Squeeze lime quarter into the glass and throw it in. Top up with grapefruit pop.  Makes 1 cocktail

Salmon Ceviche 

Ingredients:
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 cilantro
8 oz (225 g) skinless, boneless sushi-grade salmon, cut into 1/2-inch (1-cm) dice
1 cup (250 mL) finely shredded green cabbage
1 large, ripe Hass avocado
Juice of 1/2 lime
6 tostadas (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.

Tip  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.

Makes 6 tostadas