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This is such a beautiful and easy dish to make! This salmon ceviche recipe is so bright and refreshing, these homemade tostadas are delicious straight out of the oven. I love to serve this dish for company or just a quick weeknight dinner.
Table of Contents
Why You’ll Love Salmon Ceviche Tostadas
This recipe is everything you crave all in one bite – smooth salmon, bright citrus, a little heat and a pop of crunch! Everything about this dish is so satisfying and perfect for a nice summer day!
Prep Like a Pro
🔪 What to Cut
- Salmon – cubed
- Persian Cucumber – 1, cubed
- Serrano – 2, ½ seeded and finely diced, 1 thinly sliced
- Cilantro – ½ bunch, finely chopped (3 tbsp)
- Campari Tomatoes – 4, chopped
- Avocado – 1, thinly sliced
🥣 What to Collect & Have Ready
- Lemons – 1 ½, juice only
- Soy Sauce – 2 tsp
- Sesame Oil – 1 ½ tsp
- Salt and Pepper – to taste
- Tortillas – 3 inch rounds cut out till you have 24 of them
- Japanese Mayo – to taste
- Fried Leeks – optional, see notes
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🔥Chef Nadia’s Tip🔥
Make sure you prepare the salmon ceviche close to when you’re serving it. They do need to marinate for 15 minutes but the acidity that “cooks” them will keep cooking them and make them rubbery within an hour.
Substitutions and Variations
- Substitutions
- You can always use premade tostadas would prefer that over the wonton tostadas, or you can just eat the shrimp ceviche by itself!
- If you don’t have Japanese mayo, you can just regular instead.
- Swap your Serrano peppers for jalapeño if you want a little less heat.
- Variations
- Spicy Variation → If you want to add some extra spice, you can use spicy aioli or wasabi mayo instead of Japanese mayo. You can also add Salsa Macha or Chili Crisp to the salmon ceviche.
- Pineapple Variation → Grill up some pineapple and add it to the mix for a delicious fresh and tangy pop.
- Switch up the Seafood → Use cooked crab or shrimp if you want to switch it up!
The Perfect Pairings
Drink: I have an amazing Spicy Frozen Margarita recipe is so easy and quick it comes together in just 5 minutes! It’s what I made this Salmon Ceviche Tostadas recipe with and it paired perfectly.
Side: This Shrimp Wonton Tostadas Recipe pair really nicely with a simple, crisp Butter Lettuce Salad if you are having it as your main. I usually make it as the main but if you’re having it as an appetizer, you can always follow it with a nice Steak Frites or grilled chicken.
Dessert: A refreshing Melon Dessert would be the perfect end to a great evening.
Salmon Ceviche Tostadas: Questions Answered
Sadly this one needs to be eaten the same day. Once the elements are combined they won’t be good the next day. But don’t worry because they really are so delicious you probably won’t have leftovers!
The Mango Salmon Ceviche should marinate for an hour MAX. If you go past that the salmon will start to toughen up and we don’t want that. But you can always prep everything and throw it together at the last minute (give yourself enough time for the salmon to marinate, 15 minutes).
Sushi-grade salmon is best for this since it is only cooked by the acidity of the juices. If you can’t find that just make sure your salmon is fresh.
I bought my 3 inch cookie cutters from Amazon.
Salmon Ceviche Tostadas
Equipment
- Bowl
Ingredients
- 10 oz salmon, cubed, sushi-grade is preferred but very fresh will work
- 1 persian cucumber, cubed
- ½ serrano pepper, seeded, chopped
- 3 tbsp fresh cilantro, about ½ a bunch, chopped
- 4 campari tomatoes, chopped
- 1 ½ lemons, juice only
- 2 tsp soy sauce
- 1 ½ tsp sesame oil
- Salt and pepper, to taste
- 12 tortillas
- 1 avocado, sliced thin
- Japanese mayo, for topping
- Fried leeks, for topping, optional
- 1 Serrano, for topping, optional
Instructions
- Preheat your oven to 375℉.
- In a bowl, combine the salmon, cucumber, serrano, cilantro and tomato in a bowl. Add the lemon juice, soy sauce and sesame oil. Mix and add salt and pepper to taste. Let it marinate for 15 minutes.
- Using a 3 inch cookie cutter, cut 2 rounds out of each tortilla. Make an “x” in the center with a knife so they don’t puff up. Spray the tops with avocado oil and bake for 15 minutes.
- Add a slice of avocado to each tostada, add the ceviche, pipe on some mayo, fried leeks (optional, see notes on how to fry them) and a Serrano slice.
Kitchen Cam
Notes
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On a cutting board, trim off the root end and the tough dark green tops. Peel away any loose outer layers. Slice the leek in half lengthwise. Lay each half flat-side down on the cutting board and slice into thin matchstick pieces. Rinse the sliced leeks in a bowl of cold water to remove all dirt. Drain and dry well. If there is water left on them they won’t fry correctly.
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Add the leeks to a cold pan with enough oil to cover. Place on high heat for 1 minute, then lower to low heat and let them get golden. Remove and set aside.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was a delicious recipe which I have made for three weeks in a row. I’m addicted. I didn’t want to spend money on Japanese Mayonnaise (Kewpie) In case I didn’t like it, so I found a recipe and made my own. About three healing tablespoons of Hellman’s mayo, two teaspoons of soy sauce, one tablespoon of rice wine vinegar, about a teaspoon of Dijon mustard and a half teaspoon of sugar. Later, I bought Kewpie at the store…not a fan. I like mine better. I’ll be making your salmon tostada recipe FOREVER!I’m so glad that I found your website through your Facebook page! I’m making the shallot tartine next!
Hey Lisa, This made my day! I’m so glad you love it! That’s awesome that you made your own version of Kewpie. I’ll have to try it. I hope you love the shallot recipe just as much 🤗