Chefs at Home: Loch Duart Salmon Ceviche Tostada
Ceviche claims origin in Peru but is popular in many coastal areas in South America and Mexico. The fish is "cooked " in a mixture of citrus juices and aromatics called Leche de Tigre. Here, I've used a mini tostada as a vessel for the ceviche, to create an amazing summer snack, and topped it with a little bit of bowfin caviar to give it some extra elegance.
BY ANDREW ROBINSON, CHEF DE CUISINE OF SHY BIRD IN CAMBRIDGE, FORMERLY SOUS CHEF OF TIGER MAMA IN BOSTON
RECIPE AND PHOTOS BY ANDREW ROBINSON, CHEF DE CUISINE OF SHY BIRD, FORMERLY SOUS CHEF OF TIGER MAMA IN BOSTON
ON INSTAGRAM, FOLLOW CHEF ANDREW AND SHY BIRD.
For the Ceviche
- 1 cup orange juice
- 3/4 cup lime or lemon juice
- 1/4 cup passion fruit pulp vinegar (alternatively mix equal parts passion fruit juice with champagne or white wine vinegar)
- 1/2 inch ginger root, microplaned or finely grated
- 2 garlic cloves
- 1 jalapeno pepper
- 1 pound Loch Duart Salmon
For the Tostadas
- White Corn Tortillas (I used a ring cutter to make smaller bite sized tostadas)
- Canola or vegetable oil for frying
- Coarse salt to finish
- 1 avocado, diced
- Half a red onion, minced
- 1 cucumber, peeled, seeded, and diced
Whisk the citrus juices, vinegar, ginger, garlic, and jalapeno together in a medium bowl.
Dice your salmon into 1/4-inch pieces and add it to the liquid. It's very important that the pieces are as uniform as possible as they will cook more evenly that way.
The salmon should sit in the liquid for about 30 minutes, or until it becomes a light opaque pink color.
Heat 1/2-inch of oil in a shallow sauté pan. Heat oil to 350°F.
When oil is hot, fry tortillas on both sides until golden brown. Drain on brown paper and season with salt.
Once your salmon is cured, add remaining ingredients and gently toss to incorporate.
With a slotted spoon, evenly distribute your ceviche onto each tostada.
Finish with a pinch of Maldon salt and a little caviar. I garnished mine with radish and jalapeno but get creative!