Ceviche is everything summer. Before the whole poke bowl craze, ceviche was my go-to. Originating in Peru, this refreshing fish dish has found its way, and flavours, into other Latin-American cuisines including Mexican dishes. The base is fresh raw fish, citrus juices and hot peppers. The citrus juice “cooks” the raw fish. Super easy to make.
Chef Rodrigo Aguillar (El Rey Mezcal Bar, Toronto) recently partnered with Sol Beer Canada throughout this summer sharing his authentic recipes. This delicious ceviche recipe is great for entertaining or a light dinner on a hot summer’s night and a great twist on #TacoTuesday.
SALMON CEVICHE TOSTADA (2 servings)
- 1 Tbsp apple cider vinegar
- 3 Tbsp tamarind pulp
- 1 Tbsp sesame oil
- 1/2 tsp minced onion
- 1/2 tsp sliced green onion
1 . Whisk apple cider vinegar, tamarind pulp and sesame oil in a small bowl.
2. Add minced onion, sliced green onions
3. Whisk to combine. Set aside.
- 1 50g salmon, diced
- 1 ripe avocado, diced
- 1 pear, diced
- 1/4 white onion, finely diced
1. Gently toss diced salmon, avocado, pear, and onion in a medium bowl. Set aside.
- 1/2 Serrano pepper, thinly sliced
- 1/4 cup toasted peanuts, crushed
- 1/4 cup green onion, finely sliced
- 1 lime
- 4 corn tostadas
- coriander leaves, for garnishing as needed
- sea salt
- black pepper
1. Use the tostada as the base, add the salmon mixture to top
2. Drizzle dressing over top
3. Evenly sprinkle serrano pepper slices, green onion slices, toasted peanuts, and cilantro leaves over the mixture.
4. Finish with a squeeze of fresh lime
5. Add salt and pepper to taste
Pairs well with the light and refreshing icy cold Sol Beer of course! service with a side salad and you’ll have yourself a perfect meal.