10ozsalmon, cubed, sushi-grade is preferred but very fresh will work
1persian cucumber, cubed
½serrano pepper, seeded, chopped
3tbspfresh cilantro, about ½ a bunch, chopped
4campari tomatoes, chopped
1 ½lemons, juice only
2tspsoy sauce
1 ½tspsesame oil
Salt and pepper, to taste
12tortillas
1avocado, sliced thin
Japanese mayo, for topping
Fried leeks, for topping, optional
1Serrano, 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.
Notes
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.
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.