Salmon Ceviche Tostada with Raw Pineapple-Habanero Salsa

There’s very little stove activity for this recipe so it’s perfect for cooking it and eating it on a hot sunny day.  The ice-cold ceviche with its tangy/spicy marinade a top a contrasting crispy tostada makes wonders for a hungry stomach on an almost summer day.  

For Ceviche for 2 to 4 people

 1 very small clove garlic, peeled

¼ red onion (you can use white onion if you prefer)

1 tsp finely diced fresh chile pepper, any type.  I use a Fresno pepper here because of its nice red color. Jalapeño, serrano or habanero work as well.

1 teaspoon grated fresh ginger (optional)

8 oz skinless fresh salmon (Any variety is fine, except coho salmon because its meat is too dense)

Juice of one to two limes

a few cilantro leaves

salt

1 tsp olive oil

For Pineapple-Habanero Salsa 

1/4 cup pineapple

1/4 cup apple cider vinegar

salt

Juice of one lime

a drizzle of olive oil

1/4-1/2 tsp agave syrup

1 sliver of habanero (seedless) Be conservative when it comes to fiery chiles— you can always come back and add more if you want to.

1/2 tsp powdered turmeric

How to make the ceviche: 

1)    PREP:  Finley dice the garlic and put it on a non-reactive medium size bowl (glass or plastic is ideal). Thinly slice or dice the onion and rinse it in a strainer under running water.  Strained water will be milky at first and then clear; that’s what we want to keep the onion nice and plump and without overpowering the dish with a stringent oniony smell and taste. Add onion to the bowl.  Deseed the chile and finely mince it.  If it’s too spicy add a bit a time—don’t murder your tongue ;)  

2)    Cut salmon into 1/4-inch thick slices, then into cubes.  

3)    Add lime juice, cilantro leaves, ginger if you are using it and olive oil.  Mix once and pat salmon down to have it covered in the marinade.  Cover with a lid or plastic wrap and leave in the fridge for 20 minutes or up to a day. 

4)    Put on top tostadas (there’s a recipe in the very first post: Tortilla Chips). Drizzle salmon with your favorite salsa and eat immediately.  Here we are using raw pineapple-habanero salsa.  

Marinated salmon for ceviche

How to make the salsa: 

1)    Blend everything together. Rectify salt, chile or lime if needed.